Simple Way to Make Favorite Herby baked feta couscous

Hello everybody, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, herby baked feta couscous. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Herby baked feta couscous is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Herby baked feta couscous is something that I have loved my entire life.

Be the first to rate & review! This shrimp bake gets the "low and slow" treatment in the oven, resulting in tender, perfectly cooked crustaceans without a hint of toughness. Couscous is a versatile ingredient that's great as a storecupboard standby. Once cooked, it keeps well, making it a good lunchbox option.

To get started with this particular recipe, we must prepare a few components. 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:

1. Make ready 1 tbsp olive oil
2. Prepare 10-15 cherry tomatoes, halved
3. Prepare 1/2 tbsp balsamic vinegar
4. Get 2 cloves garlic, peeled and crushed
5. Prepare fresh sage and/ or rosemary
6. Take Salt and pepper
7. Make ready 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. Get 1 can chickpeas, drained and rinsed
11. Take Pearl couscous - 2 servings
12. Take 150 g feta, cut into small cubes - you can use grated parmesan instead

Gorgeous greek chicken with herby vegetable couscous & tzatziki. Fresh Mediterranean flavours. "I love this combo of spicy chicken, veg-packed couscous and cool, minty. Spoon this mixture all over the polenta and eggs and sprinkle with the red-pepper flakes. This healthy vegetarian couscous is a versatile dish that can be served hot on it's own or cold as a nice side.

Instructions 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 😋

Spoon this mixture all over the polenta and eggs and sprinkle with the red-pepper flakes. This healthy vegetarian couscous is a versatile dish that can be served hot on it's own or cold as a nice side. The Vegetarian Couscous with Feta can be served cold. Let cool before adding the Feta, and use a little olive oil and orange juice as a dressing. Leave to stand for a few minutes until all the Once the sausages are cooked, drizzle over the honey and toss to coat.

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