Time 10m Number Of Ingredients 7 Steps:
In a dry, non-stick fry pan over medium-high heat, toast the pine nuts, tossing often, until golden brown, about 3-4 minutes. Be sure to watch them closely as they can burn quickly once they get hot. Set aside. In a medium saucepan, bring 1 1/4 cup water to a boil. Stir in the couscous, olive oil and kosher salt, cover, and remove from the heat. Let stand for 5 minutes. Fluff the couscous with a fork and stir in the sun dried tomatoes, feta cheese, chopped green onion, and pine nuts. This dish can be served warm or at room temperature.
Number Of Ingredients 16 Steps:
Place chickpeas, couscous, vegetable stock powder, coriander and garlic in a large bowl. Pour over hot water, shake to level out couscous (chickpeas should mostly settle on top). Cover with plate or cling wrap, set aside for 5 minutes. Fluff couscous with fork. Cool a bit. Add coriander, parsley, onion, sun dried tomatoes (including all oil), rocket, lemon juice and black pepper. Sprinkle zest across surface. Toss well to combine. Adjust salt and pepper to taste. Transfer to serving bowl, sprinkle with feta. Serve.
Time 50m Yield 4 Number Of Ingredients 13 Steps:
Bring 1 1/4 cup vegetable broth and water to a boil in a saucepan, stir in couscous, and mix in salt and black pepper. Reduce heat to low and simmer until liquid is absorbed, about 8 minutes. Heat 3 tablespoons olive oil in a skillet over medium-high heat; stir in pine nuts and cook, stirring frequently, until pine nuts smell toasted and are golden brown, about 1 minute. Remove from heat. Heat remaining 2 tablespoons olive oil in a saucepan; cook and stir garlic and shallot in the hot oil until softened, about 2 minutes. Stir black olives and sun-dried tomatoes into garlic mixture and cook until heated through, 2 to 3 minutes, stirring often. Slowly pour in 1 cup vegetable broth and bring mixture to a boil. Reduce heat to low and simmer until sauce has reduced, 8 to 10 minutes. Transfer couscous to a large serving bowl, mix with sauce, and serve topped with parsley and pine nuts.
Time 20m Yield 6 serving(s) Number Of Ingredients 10 Steps:
In a small bowl, pour boiling water over tomatoes. Let stand 5 minutes. in a small saucepan, bring broth to a boil and stir in couscous. Remove saucepan with broth and couscous from the heat and let it stand 5 minutes or until broth is absorbed. Drain and chop tomatoes and add couscous. Gently stir in remaining ingredients (feta cheese, parsley, oregano, lemon juice, tsp of water and olive oil) Serve warmed or chilled and – Manga ! .
Time 20m Yield 6 servings. Number Of Ingredients 10 Steps:
In a small bowl, pour boiling water over tomatoes; let stand for 5 minutes. Meanwhile, in a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; let stand, covered, for 5 minutes or until broth is absorbed., Drain and chop tomatoes; add to couscous. Gently stir in the remaining ingredients. Serve warm or chilled.
Time 25m Yield 4 serving(s) Number Of Ingredients 10 Steps:
In saucepan over medium heat add olive oil, when hot, add the garlic and red pepper flakes, warm through for 10 seconds. CAREFUL not to burn the garlic. Add the sun-dried tomatoes and sauté 30 seconds more. Add olives and chicken stock and bring to a boil. Add the couscous, and simmer on lowest setting until liquid is absorbed, per package instructions. approximately 8-10 minutes. Fluff with fork, and season with salt and pepper. Add in 1/2 pound feta.
More about “couscous salad with feta cheese and sun dried tomatoes recipes”
Time 15m Yield Serves 6 Number Of Ingredients 0 Steps:
Drain the chickpeas & rinse under the tap. Cut the tomatoes into small chunks. Place the chickpeas and tomatoes in a pan and warm through on a medium heat. Stir through the paprika and chilli and season with salt and pepper. Reduce to a low heat. Pour your couscous into large bowl and pour over the hot vegetable stock. Put a plate over the bowl and let the couscous absorb the stock. Once the stock is absorbed, check the couscous is nice and soft, then fluff with a fork. Add your chickpea and tomato mix into the couscous and fold together. The couscous can be kept int the fridge for up to three days if using for packed lunches.
