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1
Heat the oven to 425 degrees F. Combine the tomatoes, shallots and garlic in a glass baking dish.
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2
Sprinkle with 1 tablespoon of olive oil and season with salt and pepper to taste.
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3
Roast in the oven until the tomato skins begin to crack and the onions and garlic are tender and fragrant, about 15-20 minutes.
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4
While the veggies are roasting, heat 1 teaspoon olive oil in a 2-quart sauce pan.
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5
Add couscous and toast for about 5 minutes over medium-low heat, until the couscous is lightly browned.
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6
Slowly add in the water and bring to a boil.
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7
Reduce to a simmer, cover and cook for 10-12 minutes until all of the liquid is absorbed.
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8
Remove from heat, stir, and set aside.
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9
After the water is added to the couscous, add 1 teaspoon of olive oil to a large skillet and wilt the spinach.
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10
Add the black olives and seasoning and stir.
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11
Stir in the cooked couscous and roasted tomatoes, shallots and garlic.
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12
Drizzle in the remaining 3 tablespoons olive oil, the balsamic vinegar, and the lemon juice and add the feta cheese.
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13
Notes: We have also made this with chicken.
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14
Add 2 cups of cooked chicken when you add the black olives.
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15
Other variations: add roasted red peppers, sun-dried tomatoes, chopped artichoke hearts, any kind of cooked fish, etc.
