Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, herby baked feta couscous. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Herby baked feta couscous is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Herby baked feta couscous is something which I’ve loved my entire life. They’re nice and they look fantastic.
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. Place on a large serving platter.
To begin with this 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 that.
The ingredients needed to make Herby baked feta couscous:
- Get 1 tbsp olive oil
- Get 10-15 cherry tomatoes, halved
- Take 1/2 tbsp balsamic vinegar
- Take 2 cloves garlic, peeled and crushed
- Prepare fresh sage and/ or rosemary
- Prepare Salt and pepper
- Take 350 ml veggie or vegan stock
- Take 1/2 tsp ground cumin
- Prepare Zest of half a lemon - and the juice
- Take 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
Find brilliant recipe ideas and cooking tips at Gousto. Served over couscous with garlic crisps, fresh mint and tangy feta. These healthy vegetarian stuffed peppers are full of lentils, couscous, basil and feta! This chicken and couscous one pot has everything: Tender chicken, Creamy feta, Sweet and juicy pomegranate and Couscous packed with loads of Take off the lid and fluff up the couscous with a fork.
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 😋
Sprinkle on the crumbled feta, lemon zest, pomegranate seeds, chopped spring onions and. Baked tomato stuffed with couscous and feta. Little tart made of shrimps with tomato. Spoon this mixture all over the polenta and eggs and sprinkle with the red-pepper flakes. 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.
So that is going to wrap it up for this special food herby baked feta couscous recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
