Herby baked feta couscous
Herby baked feta couscous

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, herby baked feta couscous. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Make Your Gift Stand Out With a Special Message. Choose From Our Huge Range of Gifts. 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.

Herby baked feta couscous is one of the most favored of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Herby baked feta couscous is something that I have loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook herby baked feta couscous using 12 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Herby baked feta couscous:
  1. Prepare 1 tbsp olive oil
  2. Get 10-15 cherry tomatoes, halved
  3. Get 1/2 tbsp balsamic vinegar
  4. Take 2 cloves garlic, peeled and crushed
  5. Take fresh sage and/ or rosemary
  6. Prepare Salt and pepper
  7. Take 350 ml veggie or vegan stock
  8. Get 1/2 tsp ground cumin
  9. Get Zest of half a lemon - and the juice
  10. Make ready 1 can chickpeas, drained and rinsed
  11. Get Pearl couscous - 2 servings
  12. Take 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. Place the couscous and sultanas in a large, heatproof bowl. Meanwhile, heat the oil in a large frying pan over a moderate heat. When the oil is hot, add the pine kernels and cook, stirring, until golden.

Steps to make Herby baked feta couscous:
  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 😋

Meanwhile, heat the oil in a large frying pan over a moderate heat. When the oil is hot, add the pine kernels and cook, stirring, until golden. Herby feta couscous salad The Fuss Free Foodie Bristol. I love the simplicity of couscous as it doesn't need cooking but can be a meal in itself. Also, it's a great way to use up bits and pieces ailing in the fridge! #salad #cookingwithyui.

So that’s going to wrap this up with this exceptional food herby baked feta couscous recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!