Griddled vegetables and feta couscous
Use whatever vegetables are in season to make this vegetable and feta couscous. It makes a great, satisfying yet healthy lunchbox filler.
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Ingredients
- 250g wholegrain couscous (see tip)
- 1 courgette, cut lengthways into thin slices
- 1 aubergine, cut lengthways into thin slices
- 2 red peppers, deseeded and cut into long thin slices
- 3 tbsp olive oil
- 1 tbsp cumin seeds
- 1 tbsp fennel seeds
- Juice of 1 large lemon
- 1 large red chilli, finely chopped
- 50g pine nuts, toasted
- 50g dried sour cherries (from major supermarkets)
- 150g feta, crumbled into pieces
- Handful fresh coriander, chopped
- Tub of fresh houmous, to serve
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Method
- Place the couscous in a large bowl and pour over boiling water until just covered. Cover with a clean tea towel and leave for 5 minutes or until the couscous has absorbed the water. Fluff up the grains with a fork.
- Heat a griddle pan until hot. Place the courgette, aubergine and peppers in a large bowl and toss with 2 tablespoons of the olive oil, the cumin and fennel seeds until all the vegetables are coated. Place the vegetables on the griddle pan, a few at a time, and griddle for 2 minutes each side, until charred and softened.
- Stir the griddled vegetables into the couscous along with the remaining olive oil, lemon juice, chilli, pine nuts and sour cherries.
- Fold in the feta and coriander and season well. Serve with the houmous and barbecued lamb.
Nutrition
- 615kcals Calories
- 36.5g (7.2g saturated) Fat
- 20g Protein
- 48.7g (8.4g sugar) Carbs
- 2.3g Salt
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