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Couscous and feta salad

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Ingredients for 10 servings:

  • 500 g couscous
  • 600 ml water, boiling
  • 1 kg tomatoes
  • 100 g dried tomatoes
  • 2 tbsp tomato paste
  • 1 bunch parsley, flat
  • 6 cloves garlic
  • 2 small onions
  • 50 g cashew nuts
  • 250 g feta cheese, reduced fat
  • salt and pepper
  • cumin
  • 2 tbsp olive oil

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 15 minutes

with grilled meat or pan-fried dishes, vegetarian

Cut the sun-dried tomatoes into thin strips, then mix them with the dry couscous in a wide bowl. Now pour the boiling water over the couscous, stir briefly, and let it sit. Roughly chop about 3/4 of the fresh tomatoes, scoop out the insides from the rest, and finely dice only the flesh. Add the finely diced tomatoes to the couscous. Fluff the couscous occasionally with a fork and mix well. Finely dice the onions and sauté in a pan with 1 tablespoon of oil until translucent. Meanwhile, finely slice the garlic and add to the onions. Let both take on a little color. Briefly roast the cashews, but do not let them burn. Add the tomato paste and 1 tablespoon of oil and roast briefly, then add the chopped tomatoes, stir, and slowly simmer. Remove the stalks from the flat-leaf parsley and set them aside; you will need them later. Roughly chop the leaves and add them to the couscous. Sprinkle a generous pinch of salt over the couscous and mix again. Finely chop some of the parsley stalks and add them to the pan, if desired. Once the tomatoes are cooked down well in the pan, season with salt, pepper, and cumin. If necessary, thin with a little water and then pour the mixture directly from the pan over the couscous and mix well. Season again with salt and pepper, and add a few drops of lemon juice if desired. Crumble the feta cheese over the couscous by hand and mix everything thoroughly again. It goes wonderfully with grilled dishes, pan-fried chicken or pork, or even with oven-baked sucuk. Tastes even better the next day!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

lime sauce

Couscous and feta salad