Recipe: Perfect Herby baked feta couscous

Herby baked feta couscous. Ruffle with a fork to separate the grains, then stir through the pomegranate seeds and herbs. Great recipe for Herby baked feta couscous. The end result of this recipe is like a baked risotto: a really satisfying, creamy bowl of deliciousness!

To make the couscous-and-feta salad, place the couscous in a large dish and cover with the hot chicken stock or water. Place the couscous in a large, deep dish and pour in enough boiling water to cover the couscous by about a centimetre. This quick marinated Moroccan grilled chicken takes chicken from boring and flavorless to exciting and beyond delicious. You can have Herby baked feta couscous using 12 ingredients and 6 steps. Here is how you cook it.

Ingredients of Herby baked feta couscous

1. Prepare 1 tbsp of olive oil.
2. Prepare 10-15 of cherry tomatoes, halved.
3. It's 1/2 tbsp of balsamic vinegar.
4. You need 2 cloves of garlic, peeled and crushed.
5. It's of fresh sage and/ or rosemary.
6. It's of Salt and pepper.
7. You need 350 ml of veggie or vegan stock.
8. It's 1/2 tsp of ground cumin.
9. You need of Zest of half a lemon - and the juice.
10. It's 1 can of chickpeas, drained and rinsed.
11. You need of Pearl couscous - 2 servings.
12. You need 150 g of feta, cut into small cubes - you can use grated parmesan instead.

It doesn't get easier or more delicious than this grilled chicken. A light dish packed with herbs, vegetables and light spices Place the couscous and sultanas in a large, heatproof bowl. Meanwhile, heat the oil in a large frying pan over a. Place couscous in a bowl, pour over boiling water and stir briefly.

Herby baked feta couscous step by step

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 😋.

Meanwhile, prepare the herby feta: Place all the herbs in a bowl (set some herbs aside for garnish if you like) and add the olive oil. We are the UK's number one food brand. Whether you're looking for healthy recipes and guides, family projects and meal plans, the latest gadget reviews, foodie travel inspiration or just the perfect recipe for dinner tonight, we're here to help. The end result of this recipe is like a baked risotto: a really satisfying, creamy bowl of deliciousness! Wonderful with a rocket salad or some baby greens.

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