Total Time
20mins
Prep 5 mins
Cook 15 mins

Another recipe from Easy Food magazine

Ingredients Nutrition

Directions

  1. Put the couscous into a bowl, pour over the stock and cover immediately. Leave to steam for 5 minutes. While the couscous is steaming melt the buter in a pan and fry the garlic and cooked vegetables until warmed through.
  2. Fluff the couscous with a fork and add the vegetables and feta cheese. Mix together and drizzle with lemon juice and olive oil to tast.
  3. Serve with roasted lamb and a green salad.
Most Helpful

5 5

Lovely salad! I halved this to use up some frozen green beans and corn and it worked well. I used 2 Tbsp lemon juice and 2 Tbsp olive oil and added a good grinding of fresh black pepper. Since feta cheese doesn't come in slices here I just used what looked good, which ended up being around 80-90g for the halved recipe. Great by itself but will also be good with tomorrow's dinner: Lamb Meatball Gyros With Yogurt and Mint - Real Simple Mag -. Thanks for sharing!

5 5

This is a great vegetarian dish, I just love it! I added everything together, while the couscous was still warm, so the vegetables were slightly heated, and the feta cheese was slightly melted, which made for a great taste. It tastes good both hot and completely cooled, and also made for great leftovers.