Introduction
This delightful dish brings together a medley of fresh ingredients that celebrate the vibrant flavors of summer. With ripe mixed-colour tomatoes, roasted vegetables, couscous, and the creamy tanginess of feta cheese, it’s not only visually appealing but also a healthy choice for any meal. Perfect as a main course or a side, this recipe is sure to impress family and friends alike.
Detailed Ingredients with measures
700g ripe mixed-colour tomatoes
1 clove of garlic
1 bunch of fresh mint (30g)
2 tablespoons red wine vinegar
1 mug of couscous (300g)
1 aubergine
1 courgette
1 large red onion
2 Romano peppers
Olive oil
125g feta cheese
2 sprigs of oregano
2 teaspoons runny honey
1 bunch of fresh soft herbs, such as flat-leaf parsley, mint, basil (30g)
½ a pomegranate
30g unsalted shelled pistachios
Optional: extra virgin olive oil
Prep Time
1 hour
Cook Time
30 minutes
Total Time
1 hour 30 minutes
Yield
Serves 4
Enjoy the freshness and deliciousness of this Mediterranean-inspired dish as it brings a burst of flavor to your dining table!
Detailed Directions and Instructions
Step 1: Prepare the Tomato Mixture
Roughly chop the tomatoes, peel the garlic, and place both in a blender. Tear in the mint, reserving a handful of small leaves for later use. Add 2 tablespoons of red wine vinegar, 1 tablespoon of water, and a pinch of sea salt. Blitz the mixture until smooth.
Step 2: Strain and Soak the Couscous
Pour the blended mixture through a coarse sieve into a deep tray or bowl. Season to taste. Stir in the mug of couscous. Cover and refrigerate for 1 hour to allow the couscous to rehydrate.
Step 3: Preheat the Oven
Preheat the oven to 180°C/350°F/gas 4.
Step 4: Prepare the Vegetables
Trim the aubergine and courgette, cutting them into eight lengthways. Peel and quarter the onion. Deseed and quarter the Romano peppers lengthways. Place all of the vegetables in a large roasting tray. Drizzle with 2 tablespoons of olive oil, season lightly, and toss the vegetables together.
Step 5: Prepare the Feta
Rub the feta cheese with a little olive oil. Strip the oregano leaves from the sprigs and drizzle honey over the feta. Place the cheese in the center of the tray with the vegetables.
Step 6: Roast the Vegetables and Feta
Roast the tray in the preheated oven for 30 minutes, or until the vegetables are lightly golden.
Step 7: Combine Ingredients
Finely chop the reserved soft herbs, keeping a few small leaves for garnish. Toss the chopped herbs through the rehydrated couscous along with the roasted vegetables. Crumble the roasted feta over the top.
Step 8: Finish and Serve
Hold the half pomegranate cut-side down over the couscous and tap the back with a spoon to release the seeds. Scatter the reserved herb leaves on top. Bash the pistachios and sprinkle them over the dish. If desired, drizzle with 1 tablespoon of extra virgin olive oil before serving.
Notes
Note 1: Tomato Selection
Use a mix of ripe, colorful tomatoes for the best flavor and presentation.
Note 2: Couscous Variations
For added texture, try using whole wheat or flavored couscous if desired.
Note 3: Roasting Tip
Ensure that the vegetables are evenly spaced in the tray to achieve even roasting.
Note 4: Serving Suggestions
This dish can be served warm or at room temperature and pairs nicely with grilled meats or as a standalone vegetarian option.
Cook techniques
Blending
Start by blending the ripe tomatoes and garlic to achieve a smooth consistency. Use a blender to combine the ingredients effectively.
Straining
Pour the blended mixture through a coarse sieve to remove any solids, ensuring a smooth sauce that can be absorbed by the couscous.
Rehydrating Couscous
Cover the couscous with the seasoned tomato mixture and refrigerate it for at least an hour. This allows the couscous to absorb the flavors and moisture.
Roasting Vegetables
Prepare the aubergine, courgette, onion, and Romano peppers for roasting. Toss them in olive oil, season lightly, and arrange them in a single layer in a roasting tray for even cooking.
Flavoring Feta
Before roasting, rub the feta cheese with olive oil and top with oregano and honey. This will enhance its flavor as it bakes.
Chopping Fresh Herbs
Finely chop the fresh soft herbs to incorporate into the couscous and to use as a garnish, adding freshness to the dish.
Releasing Pomegranate Seeds
To extract pomegranate seeds, hold half of the fruit cut-side down over the dish and gently tap the skin with a spoon to release the seeds.
FAQ
Can I use other types of cheese instead of feta?
Yes, you can substitute feta with other cheeses such as goat cheese or ricotta for different flavors.
What can I use as a substitute for red wine vinegar?
You can use white wine vinegar or apple cider vinegar as alternatives to red wine vinegar.
Can I add more vegetables?
Absolutely! Feel free to include other vegetables such as zucchini, bell peppers, or even root vegetables for added texture and flavor.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to three days.
Is this dish suitable for vegetarians?
Yes, this dish is vegetarian-friendly as it contains no meat or animal products aside from dairy.
What is the purpose of the honey in the recipe?
The honey adds a touch of sweetness, balancing the acidity of the tomatoes and vinegar.
Can I make this dish in advance?
Yes, you can prepare the couscous and roast the vegetables ahead of time. Store them separately until ready to serve to maintain freshness.
Conclusion
This vibrant dish, combining roasted vegetables and refreshing couscous, is a perfect celebration of flavors and textures. The mix of ripe tomatoes, aromatic herbs, and creamy feta creates a delightful balance, while the addition of pomegranate seeds and pistachios adds a touch of sweetness and crunch. It’s an ideal meal for any occasion, offering both nutrition and satisfaction in every bite.
More recipes suggestions and combination
Quinoa Salad with Grilled Vegetables
Replace couscous with quinoa and toss in grilled zucchini, bell peppers, and cherry tomatoes for a hearty salad.
Stuffed Peppers
Use the couscous mixture to stuff roasted Romano peppers, adding kidney beans and corn for extra texture and protein.
Herbed Tomato Soup
Blend roasted tomatoes, garlic, and fresh herbs into a warm soup, pairing it with crusty bread for a comforting meal.
Aubergine and Feta Bake
Layer slices of aubergine with marinara sauce, feta, and herbs, then bake until bubbly for a delicious vegetarian main dish.
Couscous with Lemon and Herb Dressing
Brighten up couscous by adding lemon zest and a drizzle of olive oil, then mix in seasonal vegetables and fresh herbs.
Pomegranate and Mint Salad
Toss fresh greens with pomegranate seeds, chopped mint, and a simple lemon vinaigrette for a refreshing side.
Vegetable Frittata
Whisk eggs and pour over sautéed onions, courgette, and feta in a skillet for a delicious frittata, great for breakfast or brunch.
