Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, herby baked feta couscous. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Herby baked feta couscous is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Herby baked feta couscous is something that I’ve loved my entire life. They’re nice and they look fantastic.
Herby baked feta couscous 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. Place couscous in a bowl, pour over boiling water and stir briefly.
To begin with this particular recipe, we have to prepare a few components. You can have herby baked feta couscous using 12 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Herby baked feta couscous:
- Prepare 1 tbsp olive oil
- Make ready 10-15 cherry tomatoes, halved
- Make ready 1/2 tbsp balsamic vinegar
- Make ready 2 cloves garlic, peeled and crushed
- Prepare fresh sage and/ or rosemary
- Get Salt and pepper
- Make ready 350 ml veggie or vegan stock
- Prepare 1/2 tsp ground cumin
- Get Zest of half a lemon - and the juice
- Get 1 can chickpeas, drained and rinsed
- Make ready Pearl couscous - 2 servings
- Prepare 150 g feta, cut into small cubes - you can use grated parmesan instead
Ruffle with a fork to separate the grains, then stir through the pomegranate seeds and herbs. Arrange shrimp and feta in a shallow ovenproof dish just large enough to hold them snugly. Quick, easy and filling, couscous can be a store cupboard saviour when you're in need of a quick-fix. A great alternative to pasta or rice, this gorgeous ingredient is perfect for soaking up the flavours of a spicy Moroccan-style tagine, enhancing a summer salad, or simply accompanying any grilled fish or meat.
Instructions to make Herby baked feta couscous:
- Preheat oven to 200C.
- 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.
- Make the stock and add the lemon zest and cumin.
- 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 😁
- 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.
- Before serving, add some more herbs on top, some more feta and a drizzle of olive oil and balsamic. Enjoy 😋
Quick, easy and filling, couscous can be a store cupboard saviour when you're in need of a quick-fix. A great alternative to pasta or rice, this gorgeous ingredient is perfect for soaking up the flavours of a spicy Moroccan-style tagine, enhancing a summer salad, or simply accompanying any grilled fish or meat. Fresh herbs keep the salad light, while the chicken and feta cheese make it hearty enough to serve for a main meal. Use as a side dish by omitting the chicken and adding chopped artichoke hearts. The salad also works wonderfully with grilled salmon or chicken.
So that’s going to wrap this up for this special food herby baked feta couscous recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
