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Sparkle (1)
This is a new staple in our clean eating household. The roasted veggies make all of the difference.
I used 5 peppers from the farmer's market that varied in size. If you're using store bought peppers, three would be perfect.
Ingredients:
- 1 cup cooked whole wheat couscous, fluffed with a fork
- 3 large peppers (or 4 or 5 smaller ones) or 2 medium zucchini
- 3 garlic cloves
- 1 red onion
- 6 oz feta
- 1/2 cup capers
- 1 pint grape or cherry tomatoes, cut into halves
- 1 cup pitted kalamata olives
- 2 Tbls chopped fresh oregano
- 2 Tbls plus about 1/3 cup olive oil
- salt and freshly ground pepper to taste
Preheat oven to 425. While oven is heating, chop the vegetables. I tend to do a pretty rough chop, and quarter the red onions, but you can be more precise about it if you'd like. Smash the garlic. Throw them onto a cookie sheet and toss with a bit of salt and the 2 Tbls olive oil.
Roast for about 15 minutes or until vegetables are nicely browned and a bit carmelized. I like my roasted veggies with some bite, especially since these will need to stand up to the fresh tomatoes. If you'd rather have all of your veggies roasted, throw the tomatoes in for the last 5 minutes of roasting so that they are just bursting when the others are done.
Throw couscous into a large bowl with the roasted veggies. Crumble the feta or chop it into 1/2 inch cubes and add it to the bowl. Add the olives, tomatoes, capers, oregano and olive oil and toss to combine. Salt and pepper to taste. Let stand for about 10 minutes so that the flavors come together. Serve at room temperature.
