Pearl couscous is an easy way to elevate your weeknight meals. The different texture makes for a nice change, yet it is just as easy to cook as rice or pasta. This dish really takes minimal effort. Just chop up a couple of vegetables, chuck them in the oven, boil some couscous, top with feta and mix it all together.
For this recipe, I used the veggies that I had in my fridge, but you can use whatever you want. You could try some eggplant, cherry tomatoes, sweet potato. Whatever you have lying around.
This dish is satisfying enough to eat on its own or serve it as a side with your protein of choice. I used a steak in the photo above, but this would equally suit chicken or lamb, or even salmon.
serves 4
Ingredients
- 2 cups pearl couscous
- 500g pumpkin, diced
- 2 medium zucchini, roughly chopped
- 1 large red onion, roughly chopped
- 2 sprigs of fresh thyme
- salt and pepper to taste
- 100g Persian feta
Method
- Preheat the oven to 180 degrees Celsius
- Add the vegetables to a sheet pan, sprinkle the thyme with some salt and pepper, and bake for 30 minutes, or until the vegetables are roasted to your liking.
- Cook the cousous following the packet’s instructions.
- Add the cooked couscous and vegetables to a large bowl. Add the feta to bowl and mix well. The feta should melt and spread easy throughout the couscous mix.
- Serve immediately with your favourite protein, or on its own.
