• Preheat your oven to 210°C.
• Pour the Tipiak couscous in a salad bowl and add 30 cl of boiling water.
• Rinse then slice the peppers. Brown them for 10 minutes over high heat with a tablespoon of olive oil.
• Meanwhile, rinse then slice the tomatoes. Season with salt and pepper and add thyme.
• Grease a gratin dish with oil.
• Put a layer of tomatoes with peppers and feta in the dish.
• Cover with the Tipiak couscous
• Add another layer of tomatoes/peppers/feta.
• Spread pine kernels and black olives on your dish.
• Brown in the oven for about 20 minutes.

Suggestion:

• Serve your dish with a cucumber salad.