Herby baked feta couscous

Name: Herby baked feta couscous
Yield: 2 servings
Cuisine: British
Ingredients: 1 tbsp olive oil; 10-15 cherry tomatoes, halved; 1/2 tbsp balsamic vinegar; 2 cloves garlic, peeled and crushed; fresh sage and/ or rosemary; Salt and pepper; 350 ml veggie or vegan stock; 1/2 tsp ground cumin; Zest of half a lemon - and the juice; 1 can chickpeas, drained and rinsed; Pearl couscous - 2 servings; 150 g feta, cut into small cubes - you can use grated parmesan instead

Alessandra @alessa

The end result of this recipe is like a baked risotto: a really satisfying, creamy bowl of deliciousness! Wonderful with a rocket salad or some baby greens.

Pearl couscous - also known as Israeli couscous - is a type of toasted pasta. I haven’t tried this with regular couscous but it works with orzo or pearled spelt or barley.

The end result of this recipe is like a baked risotto: a really satisfying, creamy bowl of deliciousness! Wonderful with a rocket salad or some baby greens.

Pearl couscous - also known as Israeli couscous - is a type of toasted pasta. I haven’t tried this with regular couscous but it works with orzo or pearled spelt or barley.

Alessandra @alessa

The end result of this recipe is like a baked risotto: a really satisfying, creamy bowl of deliciousness! Wonderful with a rocket salad or some baby greens.

Pearl couscous - also known as Israeli couscous - is a type of toasted pasta. I haven’t tried this with regular couscous but it works with orzo or pearled spelt or barley.

The end result of this recipe is like a baked risotto: a really satisfying, creamy bowl of deliciousness! Wonderful with a rocket salad or some baby greens.

Pearl couscous - also known as Israeli couscous - is a type of toasted pasta. I haven’t tried this with regular couscous but it works with orzo or pearled spelt or barley.

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Ingredients

2 servings

1 tbspolive oil
10-15cherry tomatoes, halved
1/2 tbspbalsamic vinegar
2 clovesgarlic, peeled and crushed
fresh sage and/ or rosemary
Salt and pepper
350 mlveggie or vegan stock
1/2 tspground cumin
Zest of half a lemon - and the juice
1 canchickpeas, drained and rinsed
Pearl couscous - 2 servings
150 gfeta, cut into small cubes - you can use grated parmesan instead

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Steps

1

Preheat oven to 200C.
2

Use a baking dish that has a lid. In the dish, put the oil, vinegar, garlic, tomatoes and a few sprigs of oregano and/ or rosemary. Season. Roast for about 15 mins until the tomatoes are tender.
3

Make the stock and add the lemon zest and cumin.
4

Take the dish with the tomatoes out of the oven. Add the stock, chickpeas and couscous. Put the lid on and cook for about 20 mins. The time will depend on the couscous/ pasta you use. Do check on it - if it starts to dry out, add more stock/ water but not so much that you end up with soup 😁
5

When the couscous is ready - tender and there’s no liquid left - take the dish out of the oven. Lift out the herb sprigs (not essential but i find it better to do at this stage.) Stir in most of the feta. And squeeze some lemon juice in. Put it back in the oven without the lid for 5 mins.
6

Before serving, add some more herbs on top, some more feta and a drizzle of olive oil and balsamic. Enjoy 😋