Baked Peppers with Couscous and Feta on a Bed of Roasted Vegetables
⏳ Time
1 hour 30 minutes
🥕 Ingredients
23
🍽️ Servings
4
Description
Baked peppers with couscous and feta on a bed of roasted vegetables
Ingredients
- Orange Bell Peppers - 1 piece
- Orange Bell Peppers - 1 piece
- Eggplants - ½ piece
- Courgette - ½ piece
- Potato - 1 piece
- Spanish onions - 1 piece
- Sun-Dried Tomatoes - 4 pieces
- Kalamata olives - 1.2 oz
- Arugula - 1.8 oz
- Garlic - ½ head
- Lemon - 1 piece
- Thyme - 1 bunch
- Pistachios - 1.2 oz
- Coriander essential oil - 1 teaspoon
- Couscous - 1.8 oz
- Parsley - ½ bunch
- Fresh Mint - ½ bunch
- Feta cheese - 3.5 oz
- Chicken Broth - 3 fl oz
- Olive Oil - to taste
- Salt - to taste
- Ground Black Pepper - to taste
- Balsamic Vinegar - to taste
Step by Step guide
Step 1
Cut the zucchini and eggplant into cubes about 1 cm in size. The size of the zucchini and eggplant should be approximately the same.
Step 2
Cut the tomato and ½ head of red onion (can be replaced with a shallot) into large slices.
Step 3
Separate the garlic into cloves. Peel 2 cloves and set aside. Do not peel the remaining cloves.
Step 4
Remove the thyme leaves from the stems (if fresh is not available, about 1 teaspoon of dried can be used).
Step 5
Place the vegetables in a baking dish along with the unpeeled garlic cloves and the crushed coriander seeds.
Step 6
Add 2–3 tablespoons of olive oil, salt, and ground black pepper to taste.
Step 7
Place the dish in an oven preheated to 392°F for 15–20 minutes.
Step 8
Heat a dry skillet and toast the pine nuts until golden.
Step 9
Pour the broth or water over the couscous according to the instructions.
Step 10
Finely chop the remaining ½ head of red onion or another shallot and sauté in olive oil until golden.
Step 11
Finely chop the remaining two cloves of garlic, parsley, and mint leaves (discard the stems).
Step 12
Remove the pits from the olives and chop finely.
Step 13
Cut the peppers in half lengthwise and remove the white inner parts.
Step 14
Fluff the couscous with a fork and mix it with the herbs, pine nuts, and garlic-onion mixture.
Step 15
Add the crumbled feta and mix well.
Step 16
Stuff the pepper halves with this mixture.
Step 17
Add the peppers to the roasted vegetables, cover with foil, and place in a preheated oven at 356°F for 45 minutes.
Step 18
Remove the foil, lightly drizzle the peppers with oil, and bake for another 15–20 minutes.
Step 19
Remove from the oven and, when the temperature drops slightly, mash the roasted garlic into the roasted vegetables.
Step 20
Serve the warm peppers on a bed of roasted vegetables with fresh arugula leaves (you can drizzle them with balsamic vinegar).
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