How to Make Delicious Herby baked feta couscous

Herby baked feta couscous. To make the couscous-and-feta salad, place the couscous in a large dish and cover with the hot chicken stock or water. Heat a little oil in a saucepa… WARNING: Clover Herby Baked Feta is so nice - you'll want to make it twice! If you're craving savoury Mediterranean flavours, try this baked feta and pistachio aubergine with lemon garlic couscous recipe from Aptaclub.

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. This chicken and couscous one pot has everything: Tender chicken, Creamy feta, Sweet and juicy pomegranate and Couscous packed with loads of flavour AND Extra veg! We're talking onion, peppers, spring onions, and tomatoes. You can have Herby baked feta couscous using 12 ingredients and 6 steps. Here is how you cook that.

Ingredients of Herby baked feta couscous

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

Coat a small baking dish with cooking spray. Bring the broth to a boil in a saucepan, add the couscous, cover the pan and remove it from the Stir in the crumbled feta. Place peppers upright in the baking dish and fill them with couscous. Baked tomato stuffed with couscous and feta.

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 😋.

Little tart made of shrimps with tomato. These healthy vegetarian stuffed peppers are full of lentils, couscous, basil and feta! Meanwhile, for the herby couscous, place the couscous into a large bowl and pour over the hot chicken stock. Cover the bowl with cling film and set aside until the couscous has absorbed all of the stock, about three minutes. Fluff up the couscous using a fork, then stir in the lemon zest, flaked.