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Couscous with Feta & Cherry Tomatoes |
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| Serves 4 |
Prep 15 mins |
Cooking 30 mins |
Easy |
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My rating |
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Ingredients |
225g couscous
300ml chicken or vegetable stock
400g can cherry tomatoes
small handful basil leaves, torn into pieces
2 tsp white wine vinegar
3 tbsp olive oil
1 tsp caster sugar
salt & freshly ground black pepper
2 small red onions, peeled and chopped
200g feta cheese, diced
basil leaves to garnish
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Put the couscous in an
ovenproof dish and pour over the stock. Leave for 5
minutes. Drain the can of tomatoes, reserving the juice.
Gently fold the tomatoes into the couscous with the basil.
Cover and transfer to the oven and cook at 190C/ Fan 170C/
Gas 5 for 20 mins.
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Meanwhile make the dressing.
Blend the reserved tomato juice with the vinegar, 1 tbsp
oil, and sugar. Season with salt and pepper and reserve.
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Heat the remaining oil in a
frying pan. Add the onions and fry gently for 6 - 8 min
until deep golden. Add the feta and cook for a further 2
mins.
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Spoon the couscous on to
serving plates and top with the onions and feta. Spoon
over the dressing and serve scattered with basil leaves.
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DAILY
DINNERS 
