Couscous and rocket salad with baked feta

Ingredients for 2 servings:

• 180 g couscous
• 1 feta cheese
• 200 g arugula
• some radishes
• 200 g cherry tomatoes
• 1 onion(s)
• 1 garlic clove(s)
• 1 tbsp, dried herbs of Provence
• 3 tbsp balsamic vinegar
• 5 tbsp olive oil
• 1 shot of white wine
• salt and pepper
• e.g. lemon juice

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

very easy

Preheat the oven to 170°C. Slice the garlic and cut the onion into rings. Brush a piece of aluminum foil—large enough to wrap one feta—with olive oil. Place the feta cheese on the foil, arrange the garlic slices and half of the onion rings on top and underneath the feta. Brush the feta with a little oil and sprinkle with Provençal herbs. Do not add any salt; the feta is already salty enough. Wrap everything up and place in the hot oven for 20-30 minutes. Now prepare the couscous according to the package instructions. This dish can also be enjoyed cold; in this case, make the couscous earlier to give it time to cool. Sauté the remaining onion in a little oil, add the halved cherry tomatoes, and after a while, deglaze with a little white wine. Add the Provençal herbs and salt. Simmer on low heat. Meanwhile, wash and slice the radishes. Combine couscous with arugula, radishes, the preserved tomatoes, oil, balsamic vinegar, salt, pepper, and, if desired, a little lemon juice. Arrange the warm or cold salad on a plate and add the hot feta. If desired, you can add some arugula and drizzle with a little oil for an even fresher finish.