Couscous With Lemon, Feta & Mint
Ingrediënten
- 350 g couscous
- 400 ml warm water
- 1½ tablespoons sunflower oil
- finely chopped rind of 1 preserved lemon
- 200 g feta cheese cut into cubes
- 1½ teaspoons dried mint
- sea salt and black pepper
- small bunch of mint finely chopped, to garnish
Instructies
- Tip the couscous into an ovenproof dish.
- Stir ½ teaspoon salt into the measurement water and pour over the couscous.
- Stir once to make sure all the grains are submerged in the water, then cover with a clean tea towel and leave to stand for about 10–15 minutes.
- Rake a fork through the couscous to break up the grains.
- Then, using your fingers, rub the oil into the grains until light, airy and any lumps are broken up.
- Stir the preserved lemon rind, feta and dried mint through the couscous until thoroughly mixed, then season with salt and pepper.
- Cover with a piece of damp greaseproof paper and place in a preheated oven, 180°C , Gas Mark 4, for about 15–20 minutes until heated through.
- Garnish with the fresh mint.
- Serve with tagines or grilled meat and poultry.
Notes / Tips / Wine Advice:
For couscous salad with preserved lemon & feta,
soak and oil the couscous following the recipe as for Couscous with lemon, feta & mint. Toss in the finely chopped preserved lemon rind and feta. Omit the dried mint and add 2 tablespoons cracked green olives, pitted and finely sliced, and finely chopped bunches of flat leaf parsley and mint. Toss in the juice of 1 lemon and season well with salt and pepper. Serve with grilled and roasted meat and poultry.--------------------------------------------------------------------------------------------------
