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  • 4servings
  • 462calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 small red onion

  2. 2 red bell peppers, quartered

  3. 1 green bell pepper, quartered

  4. 2 teaspoons balsamic vinegar

  5. 1/2 teaspoon kosher salt, divided

  6. 1 teaspoon olive oil, divided

  7. 1 3/4 cups chopped onion

  8. 2 garlic cloves, minced

  9. 1 teaspoon ground cumin

  10. 1/2 teaspoon fennel seeds, crushed

  11. 1/4 teaspoon ground cinnamon

  12. 1 1/4 cups water, divided

  13. 1/4 cup sliced pitted green olives

  14. 1/4 cup golden raisins

  15. 1/4 teaspoon freshly ground black pepper

  16. 1 (28-ounce) can diced tomatoes, undrained

  17. 6 small red potatoes, quartered

  18. Cooking spray

  19. 2/3 cup uncooked couscous

  20. 1/4 cup pine nuts, toasted

Instructions Jump to Ingredients ↑

  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.

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