Herby baked feta couscous
Herby baked feta couscous

Hey everyone, it is John, welcome to my recipe page. Today, we’re going to prepare a special dish, herby baked feta couscous. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Herby baked feta couscous is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Herby baked feta couscous is something that I’ve loved my whole life. They are nice and they look fantastic.

Ruffle with a fork to separate the grains, then stir through the pomegranate seeds and herbs. Great recipe for Herby baked feta couscous. The end result of this recipe is like a baked risotto: a really satisfying, creamy bowl of deliciousness!

To get started with this recipe, we must 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:
  1. Get 1 tbsp olive oil
  2. Take 10-15 cherry tomatoes, halved
  3. Get 1/2 tbsp balsamic vinegar
  4. Take 2 cloves garlic, peeled and crushed
  5. Make ready fresh sage and/ or rosemary
  6. Prepare Salt and pepper
  7. Take 350 ml veggie or vegan stock
  8. Make ready 1/2 tsp ground cumin
  9. Make ready Zest of half a lemon - and the juice
  10. Make ready 1 can chickpeas, drained and rinsed
  11. Get Pearl couscous - 2 servings
  12. Make ready 150 g feta, cut into small cubes - you can use grated parmesan instead

Place the couscous in a large, deep dish and cover with sufficient boiling water to end up with about a centimetre of water above the surface of the cous- cous. Stir in a pinch of salt. Using a fork, flake the couscous until all the grains have separated, then add to the other ingredients and stir through to combine. 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 😋

Add the garlic, courgettes, pepper, spring onions, chilli and cumin. Stir through the parsley and basil, then transfer the mixture to the couscous. Stir through, tossing well to fluff up the couscous. We are the UK's number one food brand. Whether you're looking for healthy recipes and guides, family projects and meal plans, the latest gadget reviews, foodie travel inspiration or just the perfect recipe for dinner tonight, we're here to help.

So that’s going to wrap it up for this exceptional food herby baked feta couscous recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!