Summer Vegetable Cous Cous With Feta And Pine Nuts For Fiesta Friday #26
I wanted a quick side dish that didn’t require standing over a hot stove, I had some great vegetables that I needed to use and some cous cous in the pantry and thought this will go nicely together. The vegetables I used are tri color small peppers, orange, yellow and red, yellow squash and sweet heirloom cherry tomatoes, I cranked the oven to 400 degree’s prepared the vegetables, drizzled with olive oil and sprinkled with salt and pepper and they were done in 15 minutes. The cous cous is so easy, I’m sure you know what I mean, boil some water, pour it over the cous cous, cover and let sit. I wanted to make this more interesting so I ran to my garden and got some parsley and mint which I chopped, thought well something crunchy like nuts would be nice and I remembered I had some pignoli in the freezer, I quickly toasted them on the stove top. To finish the dish I mixed it all together with some olive oil and the juice of lemon, sprinkled with more pine nuts and crumbled fets on top. Voila, easy, quick and delicious side or meal.
Fiesta Friday #26 is in full swing and I hope you all like my cous cous dish. Angie @The Novice Gardener is always there to make sure things are running smoothly and the co hosts this week, Prudy @Butter, Basil and Breadcrumbs and Jess @Cooking Is My Sport seem to have eyes in back of their heads keeping everything organized and in order. Great work everyone!
Here is what you will need for 4 servings:
1 summer squash, cut into bite size pieces
10 cherry tomatoes
4 small peppers with seeds removed and cut in half.
1 cup cous cous
1 cup water boiled
pine nuts about a cup toasted
feta for crumbling
a handful of parsley and mint leaves
salt and pepper
1 lemon juiced
Roast the vegetables in a hot oven 400 degrees for approximately 15 miniutes. Remove from oven, you can at the same time toast the pine nuts ( I didn’t think of it at the time but in retrospect it would be a good idea, just watch them carefully stirring frequently or they will burn.
Make the cous cous, when it’s rested the requisite time according to package directions fluff with a fork. Place cous cous, roasted vegetables about 3/4 of the toasted pine nuts,herbs, a little olive oil, lemon juice, season with salt and pepper and toss to combine. Sprinkle the remaining pine nuts and crumble feta on top and serve.