Couscous with Vegetables and Feta Cheese

This delectable entree with Middle Eastern spices and melting feta cheese can be prepared ahead and refrigerated. When ready to serve, reheat vegetables; make couscous and sprinkle with feta.


2 tablespoons olive oil

1 small red onion, chopped (about 1/2 cup)

2 large garlic cloves, minced

4 medium red skinned potatoes, cut into 1/2-inch pieces (no need to peel)

3 large carrots cut into 1/2-inch pieces

2 medium zucchini, cut into 1/2-inch pieces

1 tablespoon chili powder

1 teaspoon paprika

1 teaspoon curry powder

1/2 teaspoon ground cumin

1/8 teaspoon ground cinnamon

1 (15 ounce) can tomato sauce


1/2 cup water

1 (10 ounce) package plain couscous

1 cup feta cheese, crumbled

Honey Tips

How Honey Is Created

Honey is created when bees mix plant nectar, a sweet substance secreted by flowers, with their own bee enzymes.


Heat oil in a large skillet. Sauté onion and garlic until tender. Add potatoes and carrots, continue cooking 5 minutes. Stir in zucchini and spices. Add tomato sauce, honey and water. Bring to a boil. Cover, reduce heat and simmer 10 minutes. Uncover and simmer until potatoes and carrots are just tender.
Prepare couscous. Transfer to a large platter. Top with vegetables and sauce. Sprinkle with crumbled feta.
Serves: 4-6