1 cup instant couscous (preferably whole grain)
Hot water, vegetable or chicken stock
4 red peppers, halved and seeded
4 yellow peppers, halved and seeded
8 plum tomatoes, halved and seeded
8 ﬂat mushroom caps
Extra-virgin olive oil for drizzling
1 cup crumbled feta cheese
⅓ cup pine nuts
⅓ cup sliced, pitted green olives
3 cloves garlic, peeled and ﬁnely chopped
2 tablespoons roughly chopped fresh mint
Salt and freshly ground black pepper
- Preheat the oven to 350°F. Place the couscous in a bowl and pour in enough hot water or hot vegetable or chicken stock just to cover by half a thumbnail. Set aside to absorb the liquid.
- Arrange the peppers, tomatoes, and mushroom caps on a lightly oiled baking sheet, drizzle with olive oil, and roast for 10-15 minutes, until just lightly softened. Remove from the oven.
- Fluﬀ the couscous with a fork. Add the crumbled feta, pine nuts, sliced olives, garlic and chopped mint. Season to taste with salt and pepper. Mix carefully. Spoon the mixture into the pepper and tomato halves and over the mushroom caps. Drizzle lightly with a bit more olive oil.
- Return to the oven for 15 minutes, or until feta is just melting and the top of the ﬁlling is crusty. Using a spatula, carefully transfer the vegetables to a platter. Serve hot or at room temperature.
Courtesy of GAEA