Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, herby baked feta couscous. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Herby baked feta couscous is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Herby baked feta couscous is something that I’ve loved my entire life.
Couscous can be eaten hot or cold and is a staple ingredient in North Africa. This versatile fast food is an essential storecupboard staple - just soak it in hot water and in ten minutes you'll have an accompaniment to meat, fish, cooked vegetables or tagines, or the makings of a hearty. To make the couscous-and-feta salad, place the couscous in a large dish and cover with the hot chicken stock or water. To assemble the meal, fluff the couscous with a fork, add the butternut, wild rocket, feta and vinaigrette and toss well.
To begin with this particular recipe, we must prepare a few ingredients. You can cook 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:
- Get 1 tbsp olive oil
- Take 10-15 cherry tomatoes, halved
- Make ready 1/2 tbsp balsamic vinegar
- Get 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
- Take Zest of half a lemon - and the juice
- Make ready 1 can chickpeas, drained and rinsed
- Take Pearl couscous - 2 servings
- Take 150 g feta, cut into small cubes - you can use grated parmesan instead
Measure the couscous into a large heatproof bowl, pour over the hot stock, then cover with cling film. We came to love a certain baked feta appetizer, prepared in different ways but always delicious: melty, gooey feta in a tomato sauce, sometimes with onions or red peppers, sprinkled with a few herbs. Baked feta and pistachio aubergine with garlic couscous. This Mediterranean vegetable dish includes aubergine for fibre and is packed with potassium-rich pistachios.
Steps 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 😋
Baked feta and pistachio aubergine with garlic couscous. This Mediterranean vegetable dish includes aubergine for fibre and is packed with potassium-rich pistachios. Plus, it's quick to prepare and delicious. Broiled feta with burst cherry tomatoes and capers makes a surprisingly addictive and flavorful Place the block of feta in a small baking dish and scatter the tomatoes around the cheese. Making again tonight but doubling the tomatoes & serving over very thin grilled chicken cutlets and couscous-Yum!
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