Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, feta and pepper couscous. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Feta and Pepper Couscous is one of the most well liked of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Feta and Pepper Couscous is something which I’ve loved my entire life.
Couscous and Feta-Stuffed Peppers Adapted from Epicurious. Great for summer entertaining, this Artichoke, Feta and Roasted Pepper Couscous Salad is best served at room temperature. Basically, the peppers roast in the oven while lentils simmer away on the stove, which then gives you some free time to properly season the couscous with aromatics and tomatoes.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook feta and pepper couscous using 8 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Feta and Pepper Couscous:
- Make ready cooking oil
- Prepare 1 large onion, chopped
- Take 2 tsp curry powder
- Make ready 2 peppers (any colour), chopped
- Take handful mushrooms, sliced
- Get 200 ml boiling water
- Make ready 200 ml couscous
- Get 150 g feta cheese, chopped
Place the couscous in a heatproof bowl and pour over the hot stock. Cover with a plate and leave to stand for five minutes. Remove the plate and fluff the couscous up with a Stir through the raisins, coriander and feta cheese then stuff the pepper halves with the couscous. Stuff antioxidant-rich bell peppers with couscous and hardworking nutrient powerhouses like zucchini and yellow squash.
Steps to make Feta and Pepper Couscous:
- Heat the oil in a large pan, add the onion and fry gently for a few minutes. Stir in the curry powder, then add the peppers. Cover the pan and leave it on a gentle heat for 5 to 10 minutes, stirring occasionally. Add the mushrooms, cover again and leave to simmer until all the vegetables are softened.
- Pour the water in the pan and stir. Mix in the couscous. Cover and leave for a few minutes for the couscous to absorb the water. (You may need to add a little more water.) Stir in the feta cheese and serve immediately.
Low in fat, high in fiber, loaded with vitamins A and C. Place peppers upright in the baking dish and fill them with couscous. These vibrant stuffed peppers are loaded with fluffy couscous, sweet carrots and raisins, and briny feta—all brought together with a nutty tahini-lemon dressing. We're baking the peppers to deliciously meld their flavors, then serving them over a bright, cooling layer of lemon-seasoned yogurt. Couscous was the first thing I thought of when I thought about making salads for Anthenos' Feta Summer Salad I don't think so.
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