Feta Baked Casserole with Couscous

This can be made in one 9 x 13 inch casserole dish, or in 4-6 smaller dishes or ramekins - use what you have! If making in a large dish you can mix it directly in the dish, but if using smaller dishes, mix up the tomatoes in a bowl first then divide it evenly.

Combine the tomatoes, salt, oregano, pepper, red pepper flakes, zest and juice of the lemon. Drain the olives and add ½ teaspoon of the juice into the tomatoes, but discard the rest. Add the olives too. Stir to combine.

Add the squash to the casserole dish - still frozen is ok!

Peel and slice the onion into thin strips and add them, too.

Pour the tomato sauce over top. Gently nudge the veggies around so some sauce goes underneath the pieces, but make sure they’re mostly covered and not peeking out.

Place dish in the oven for 10 minutes.

Bring 1 cup of water to a boil with a pinch of salt. When boiling, stir in the couscous all at once and turn off the heat. Cover tightly (a plate works well if your pot doesn’t have a lid). Time for 8 minutes, then rake the couscous with a fork to fluff. Set aside in the pot, but uncovered.

Drain and slice the feta into even slabs at least ¼” thick, or even up to ⅓”. Slide the casserole dish from the oven and top with a slice of feta (in a large dish, evenly “dot” the top.)

Return to the oven and bake for another 15-20 minutes or until the dish is cooked through and bubbling at the edges.

Serve with couscous and drizzle the top, especially over the feta, with your best quality Extra Virgin Olive Oil.