4 servings (serving size: 1 1/4 cups tomato mixture, 1/2 cup couscous, 1/2 cup grilled vegetables, and 1 tablespoon pine nuts)
Photo: Karry Hosford
1 small red onion
2 red bell peppers, quartered
1 green bell pepper, quartered
2 teaspoons balsamic vinegar
1/2 teaspoon kosher salt, divided
1 teaspoon olive oil, divided
1 3/4 cups chopped onion
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon fennel seeds, crushed
1/4 teaspoon ground cinnamon
1 1/4 cups water, divided
1/4 cup sliced pitted green olives
1/4 cup golden raisins
1/4 teaspoon freshly ground black pepper
1 (28-ounce) can diced tomatoes, undrained
6 small red potatoes, quartered
2/3 cup uncooked couscous
1/4 cup pine nuts, toasted
How to Make It
Cut red onion into 4 wedges, leaving root end intact. Place red onion, bell peppers, vinegar, 1/4 teaspoon salt, and 1/2 teaspoon oil in a zip-top plastic bag. Seal bag; toss well to coat.
Heat 1/2 teaspoon oil in a large nonstick skillet over medium-high heat. Add chopped onion and garlic; sauté 3 minutes. Add cumin, fennel, and cinnamon; sauté 1 minute. Add 1/4 teaspoon salt, 1/4 cup water, olives, raisins, black pepper, tomatoes, and potatoes; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until potatoes are just tender.
Remove bell peppers and red onion from bag, discarding marinade; place on grill rack coated with cooking spray. Grill 10 minutes, turning frequently.
Bring 1 cup of water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Serve tomato mixture over couscous. Top with grilled bell peppers and red onions; sprinkle with pine nuts.
This was just wonderful. I threw in a little coriander as well. Just beautiful flavors. I forgot to get couscous at the store but had jasmine rice so I used that and threw in some sliced almonds in the rice when it went to a simmer with some crushed red pepper. Just great!
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