First of all, couscous is nothing like quinoa so stop that! Couscous is semolina granules made from crushed durum wheat. No one knows what quinoa is.
Anyway, I LOVE couscous, especially for lunch so I make this recipe quite a lot. It’s also cheap which is good because I appear to have misplaced all of my money. I swear I used to have some.
Right I won’t bang on, it’s Friday night and we should all be out frolocking and getting jolly drunk. However, I’m the sado who stayed in to write her blog, watch The Office and drink hot chocolate like a reclusive old bint – my evening was actually rather pleasant until I thought the apron hanging up on the kitchen door was a ghost.
Herb & rocket couscous with feta
Serves 4 / Hands on time 20-25 mins / Total time 20-25 mins / V
You’ll need: Food processor or a NutriBullet
250ml vegetable stock – I use ½ a Knorr stock pot
1 medium onion, finely chopped
1 tsp rapeseed oil
¼ tsp cumin
¼ tsp salt
2 handfuls walnut pieces
3 spring onions, finely chopped
200g feta cheese, crumbled
60g fresh coriander
20g fresh mint leaves
1 tbs extra virgin olive oil + extra for drizzling
1. Put the couscous into a large bowl, pour over the vegetable stock and give it a mix with a fork – make sure all the couscous fully covered. Cover with cling film and put to one side.
2. In a small frying pan, fry the onions in a tsp of oil over a medium to low heat for a few minutes – add a dash of water to help the onions steam and to prevent them catching. Once a little softened, sprinkle over the cumin and salt and stir. Cover with a lid and leave them to sweat on a low heat until cooked – around 10 minutes.
3. Meanwhile, squash the coriander (including stalks ) into a find processor along with the mint leaves (stalks removed). Add 1 tbs of extra virgin olive oil and blitz until you have a rough paste.
4. Remove the cling film from the couscous and start raking the top layer of it with a fork to loosen the couscous grains. Continue to rake your way down until you have a light fluffy bowl of couscous. Add the herb paste and incorporate into the couscous still using the fork to distribute the herbs evenly.
5. Add the onions, walnuts and spring onions to the couscous and give it a good mix before incorporating the rocket a handful at a time. Finally crumble in the feta, season well with salt and pepper and serve drizzled with extra virgin olive oil.
If you’ve had a go at making my couscous or any of my other recipes I’d love to hear about it @corrieheale firstname.lastname@example.org
V – Vegetarian