Mediterranean Grilled Vegetable Tagine

Ingredients

• 2 teaspoons balsamic vinegar 
• 0.3 teaspoon pepper black freshly ground
• 28 ounce canned tomatoes diced undrained canned
• 0.7 cup couscous uncooked
• 0.5 teaspoon fennel seeds crushed
• 2  garlic cloves minced
• 0.3 cup golden raisins 
• 1  bell pepper green quartered
• 0.3 cup olives green pitted sliced
• 0.3 teaspoon ground cinnamon 
• 1 teaspoon ground cumin 
• 0.5 teaspoon kosher salt divided
• 1 teaspoon olive oil divided
• 1.8 cups onion chopped
• 0.3 cup pinenuts toasted
• 2  bell peppers red quartered
• 1 small onion red
• 6 small potatoes red quartered
• 1.3 cups water divided

Equipment

• frying pan
• sauce pan
• grill
• ziploc bags

Directions

1. Cut red onion into 4 wedges, leaving root end intact.
2. 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.
3. Prepare grill.
4. Heat 1/2 teaspoon oil in a large nonstick skillet over medium-high heat.
5. Add chopped onion and garlic; saut 3 minutes.
6. Add cumin, fennel, and cinnamon; saut 1 minute.
7. 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.
8. Remove bell peppers and red onion from bag, discarding marinade; place on grill rack coated with cooking spray. Grill 10 minutes, turning frequently.
9. Bring 1 cup of water to a boil in a medium saucepan; gradually stir in couscous.
10. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.
11. Serve tomato mixture over couscous. Top with grilled bell peppers and red onions; sprinkle with pine nuts.