Hey everyone, it is Carrillo, welcome to our recipe site. Today, I will show you a way to make a special dish, herby baked feta couscous. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
For the couscous-and-feta salad Place on a lightly greased baking tray. To make the couscous-and-feta salad, place the couscous in a large dish and cover with the hot chicken stock or water. The herbs and feta cheese in this dish make it inexpensive, simple and full of flavour!
Herby baked feta couscous is one of the most popular of current viral meals on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Herby baked feta couscous is something which I’ve loved my entire life. They are fine and they look fantastic.
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 that.
The ingredients needed to make Herby baked feta couscous:
- Get 1 tbsp olive oil
- Get 10-15 cherry tomatoes, halved
- Make ready 1/2 tbsp balsamic vinegar
- Prepare 2 cloves garlic, peeled and crushed
- Prepare fresh sage and/ or rosemary
- Get Salt and pepper
- Get 350 ml veggie or vegan stock
- Prepare 1/2 tsp ground cumin
- Prepare Zest of half a lemon - and the juice
- Get 1 can chickpeas, drained and rinsed
- Prepare Pearl couscous - 2 servings
- Make ready 150 g feta, cut into small cubes - you can use grated parmesan instead
But cheese sometimes is consumed as an appetizer, such as the saganki which is fried yellow cheese or baked feta and this here recipe is a more fancy version of baked feta. Put the couscous in a large bowl. Transfer to a serving bowl or platter, crumble over the feta and drizzle over the remaining dressing. When couscous is cool enough to handle, carefully spoon couscous mixture into pocket.
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 😋
Even out the stuffing by gently moving it around with your hands. To serve, place couscous from oven on plate, cut chicken breast in half, top with sauce, crumble remaining feta cheese over. Spoon this mixture all over the polenta and eggs and sprinkle with the red-pepper flakes. This colorful salad makes a fabulous lunch or side dish for picnics or barbecues and. This healthy vegetarian couscous is a versatile dish that can be served hot on it's own or cold as a nice side.
So that is going to wrap this up for this special food herby baked feta couscous recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this webpage in your browser, and share it to your loved ones, friends and colleague. Thank you for reading, I hope My page becomes “the place to be” when it comes to herby baked feta couscous cooking. Go on get cooking!
