In rummaging through the pantry, I came across a box of Israeli couscous. That then sent me on an expedition into what to do with it. I came across Melissa Clark's Couscous with Feta Cheese on NYT Cooking. Using it as a framework, I tweaked it, naturally, of course.
I had a bunch of collard greens, which I sliced into ribbons after taking out the thick stem in the center. I didn't have a pint of fresh cherry tomatoes, so I used 2 cans diced tomatoes and I added 1 red finger pepper chopped up, a couple of oil cured sun dried tomatoes, vegetable stock, 1 can chickpeas.
This is the set up before baking. After the suggested time, I then added in the pearled couscous and stock and put it back in the oven again. After the suggested time, it was still a bit soupy, so I returned to the oven again. I pulled it out and then crumbled in the feta cheese, stirred, and returned to the oven again to melt/soften up the cheese.
Finished product with its garnish of cilantro.
This was a real keeper. I was absolutely amazed at it. It had the necessary spice for me, courtesy of the red finger pepper and I could hardly believe that it was vegetarian. Not vegan because of the cheese, but that could be remedied easily by using tofu or other substitute.
Husband unit loved it.
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