A warm couscous salad with feta and summer veggies that will fill you up. Make ahead of time.
INGREDIENTS
– 1 1/4 cups vegetable stock– 1 teaspoon tomato paste– 2/3 cup couscou– 1 cup cooked chickpeasyou can use canned – 2 teaspoons fine sea saltmore to taste– 3 tablespoons olive oil– 1 medium shallotchopped– 1/2 large zucchiniquartered lengthwise, sliced across thinly– 1 1/2 cups cherry tomatoeshalved– 1/2 teaspoon fine sea saltmore to taste– 1 teaspoon dried oregano– 7 oz feta cheesecrumbled – handful fresh parsleychopped
Step 1
Warm the oven up to 200°C (350°F). In a small pot, bring veggie stock to a boil. Then, add tomato paste and stir it in to mix.
INSTRUCTION
Step 2
Put the pot on the stove and add the couscous. Cover it with a lid and turn off the heat. Let it sit for 15 minutes.
Step 3
Set the chickpeas out on a baking sheet that has been lined with parchment paper. Cover them with about 1/2 tablespoon of oil and salt.
Step 4
Bake for 15 minutes, or until they are golden brown and crispy. Remove from the oven and set aside.
Step 5
Warm up the rest of the oil in a pan at the same time. Put in the onion and cook for a few minutes, until it gets soft.
Step 6
Put the zucchini in and cook for a few minutes. Then add the tomatoes. Put a little salt on the veggies and cook them until they are soft. Take it off the heat.
Step 7
Add the chickpeas and feta after the couscous and herbs have been mixed in. Add more cherry tomatoes if you want, then sprinkle with parsley and serve.