An equally tasty alternative to rice or pasta, couscous traces its origins back to Northern Africa. This recipe for baked vegetarian Couscous is simply packed with yummy flavors. Sauteed eggplant, red peppers, zucchini and toasted almonds sit between layers of fluffy couscous. Drizzled with olive oil and sprinkled with ample feta cheese, this couscous casserole is then baked for a delicious vegetarian entree your tastebuds will love. Parmesan can be substituted for the feta cheese.