Mediterranean Grilled Vegetable Tagine

Ingredients

• 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
• Cooking spray
• 2/3 cup uncooked couscous
• 1/4 cup pine nuts, toasted

Preparation

1. 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.
2. Prepare grill.
3. 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.
4. Remove bell peppers and red onion from bag, discarding marinade; place on grill rack coated with cooking spray. Grill 10 minutes, turning frequently.
5. 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.