Feta couscous pan

Ingredients for 3 servings:

• ¾ cup couscous
• 1 cup water or vegetable broth
• mint
• ¼ bunch parsley
• 1 bell pepper(s)
• n. B. sugar snap pea(s)
• 1 clove(s) garlic
• 2 tbsp olive oil
• 1 onion(s) or 2 spring onions
• ¼ can corn, nB, medium can size
• ¼ can chickpeas, medium can size
• 1 m.-sized tomato(s)
• some olives, sliced, nB
• 250 g feta cheese and/or grated Parmesan, less of which
• some dates, sliced, nB
• Sugar
• 1 dash of lemon juice
• Paprika powder
• salt and pepper
• Herbs, e.g. rosemary, thyme, chives, basil
• e.g. chili powder or cayenne pepper
• nutmeg
• Caraway seeds

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

with fresh mint and parsley

The cup used as a measure holds 250 ml. Chop the onion and garlic, as well as the bell peppers and snow peas. Sauté the onion and garlic in a pan, then add the bell peppers and snow peas. Sauté over medium heat. Add the chickpeas, corn, and olives. Then add the tomatoes and season with the herbs, nutmeg, salt, pepper, nutmeg, caraway, and sugar. Simmer over medium heat for a few minutes, stirring occasionally. Add the water and lemon juice and stir. Stir in the couscous and simmer or let stand over low heat for 5 minutes. Once the water has been absorbed, add the dates, some finely torn or chopped fresh mint, and parsley. While still in the pan, you can grate some Parmesan cheese over the top and scatter the feta on top, or arrange them on the plate first and then sprinkle on top. The vegetables can be varied as desired, or you can use more of some and less of others. This could also be easily imagined with roasted chicken. Overall, this dish offers a lot of flexibility and is very easy to prepare.