Herby baked feta couscous
Herby baked feta couscous

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, herby baked feta couscous. One of my favorites. This time, I will make it a little bit unique. 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 easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Herby baked feta couscous is something which I’ve loved my whole life.

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. 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.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have herby baked feta couscous using 12 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Herby baked feta couscous:
  1. Prepare 1 tbsp olive oil
  2. Take 10-15 cherry tomatoes, halved
  3. Make ready 1/2 tbsp balsamic vinegar
  4. Take 2 cloves garlic, peeled and crushed
  5. Take fresh sage and/ or rosemary
  6. Take Salt and pepper
  7. Prepare 350 ml veggie or vegan stock
  8. Take 1/2 tsp ground cumin
  9. Take Zest of half a lemon - and the juice
  10. Prepare 1 can chickpeas, drained and rinsed
  11. Get Pearl couscous - 2 servings
  12. Make ready 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. DIRECTIONS Place couscous in a bowl and pour the boiling stock over. Fluff couscous with a fork, and add all ingredients except the tomatoes. This colorful salad makes a fabulous lunch or side dish for picnics or barbecues and.

Steps 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 😋

Baked feta in filo dough and drizzled with honey. Here's an absolutely amazing new way to try feta!!! This baked feta cheese in phyllo dough recipe is. When couscous is cool enough to handle, carefully spoon couscous mixture into pocket. While chicken is baking To serve, place couscous from oven on plate, cut chicken breast in half, top with sauce, crumble remaining feta.

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