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Ingredients

• smoked Spanish paprika for sprinkling, optional
• For the roasted vegetables and feta:
• 20 ounces jarred sweet salad peppers, halved or quartered
• 20 ounces tomatoes, halved horizontally
• 10 ounces whole baby eggplants, halved horizontally
• 2 yellow or zuchinni squash, cut into chunks
• 3-4 cloves garlic
• sea salt and freshly ground black pepper, to taste
• olive oil for drizzling
• 10 ounces feta chunks
• For the couscous:
• 1 1/2 cups vegetable stock
• 1 14-ounce can chickpeas, rinsed and drained
• 1/2 teaspoon salt
• 1 1/4 cup couscous
• 1/2 cup chopped fresh herbs, a mix of parsley, cilantro and basil
• 1 tablespoon olive oil
• sea salt and freshly ground black pepper, to taste
• For the sauce, blend together:
• 10 ounces roasted tomatoes, skinned (from the roasted vegetables
• roasted garlic (from the roasted vegetables)
• 1/2 cup vegetable stock
• sea salt and freshly ground black pepper, to taste

Description

Roasted Vegetables With Feta And Herbed Couscous - The Huffington Post

Kitchen Daily