Feta Peach Couscous Recipes

FETA & PEACH COUSCOUS

Steps:

• De-stone and quarter the peaches. Put in a roasting tin with the seeds, chunks of feta and drizzle over 3 tbsp olive oil. Bake for 12-15 mins at 200C/180C fan/gas 6. Cook the couscous following pack instructions. Toss the couscous with the roasted peach mixture and season to taste before serving.

PEARL COUSCOUS WITH CREAMY FETA AND CHICKPEAS

Steps:

• Heat oven to 450 degrees. In a 9-inch baking dish, cake pan or gratin dish, toss together tomatoes, scallions, 2 tablespoons oil, 1 tablespoon vinegar, garlic, 1/2 teaspoon salt, pepper and oregano sprigs. Roast until tomatoes are tender, about 15 minutes.
• While tomatoes roast, heat the stock until it boils, then stir in remaining 1 teaspoon salt, adding more to taste. (You want a well-seasoned broth here to flavor the couscous.) Stir in cilantro, lemon zest and cumin.
• Remove tomatoes from oven and fold in couscous, chickpeas and hot stock mixture. Cover pan tightly with foil, and return to oven for 20 minutes.
• Remove foil and fold in about 3/4ths of the feta (save the rest for garnish) and Parmesan. Bake uncovered until feta starts to melt, another 5 minutes.
• To serve, pull out and discard herb sprigs if you like, and spoon couscous into bowls. Top with remaining feta, lots more herbs, pepper and a drizzle of olive oil and balsamic vinegar.

PEACH COUSCOUS

Steps:

• Couscous:.
• Preheat oven or toaster oven to 400 degrees.
• Place couscous in oven-proof container.
• Heat chicken broth to boiling in microwave or on stovetop, then stir into couscous; allow to sit for 10-15 minutes.
• Gently fluff couscous with fork and stir in olive oil until all the grains are coated evenly. You can use a fork or your fingers.
• Place couscous in the pre-heated oven to "toast" for another 10-15 minutes.
• Sauce:.
• While the couscous is absorbing the chicken broth, melt butter in medium pan over medium-low heat. Brown shallots or onion.
• Just before you put the couscous in the oven to toast, add preserved lemon and peaches to shallots and butter, allowing the sugars to caramelize slightly.
• Depending on how juicy the peaches are, you may need to add small quantities of water to keep the juices from burning and to keep the sauce appropriately liquid.
• Stir honey into the sauce just before the couscous is done toasting.
• Turn the couscous out onto plates and ladle the sauce over it.

GREEK SALAD WITH COUSCOUS AND SPICY FETA CHEESE

Steps:

• Heat a skillet over low heat. Add oregano and chili powder to the dry, hot skillet; cook and stir until fragrant and toasted, about 1 minute. Remove from heat and mix with olive oil. Pour over feta cheese and let marinate for at least 30 minutes.
• Meanwhile, bring 1 cup water to a boil. Pour boiling water over the couscous and wrap it with plastic for 10 minutes.
• Stir cucumber, tomato, bell pepper, onion, black and green olives, 2 tablespoons oil, and garlic into the warm couscous.
• Mix oil, balsamic vinegar, white wine vinegar, and soy sauce for the salad dressing together. Pour over salad.
• Plate marinated feta and serve dressed salad over top.