Mediterranean Vegetable Couscous with Greek Cheese
By OcadoLife
Published on 24 April 2022
Greek cheese is the star of this dish. Whip it up for lunch, perhaps, or serve as a light dinner in the summer months. Packed with olives, fresh oregano, zingy lemon and sweet peppers, it's got real Mediterranean style and sunshine flavours. Time and servings
20 minsTotal time
4Servings
10 minsPrep time
10 minsCooking time
Ingredients
- 400 g of greek cheese, sliced
- 250 g of couscous
- 300 ml of vegetable stock
- 2 lemons, zest and juice
- 2 tbsp of mint leaves, chopped
- 1 tbsp of oregano leaves, chopped
- 75 g of pine nuts
- 200 g of olives
- 2 courgettes, cut in thin strips using a peeler
- 230 g of piquillo peppers, drained and sliced
- 120 g of babyleaf salad
- 3 tbsp of extra virgin olive oil
Method
Step 1
Place the dry couscous into a large, shallow dish and pour over the boiling stock. Cover with cling film and set aside.Step 2
In a large bowl add 2tbsp olive oil, all the lemon zest and juice, mint, oregano, pine nuts, olives (along with the marinade they come in), courgettes and peppers. Give everything a good stir, seasoning to taste.Step 3
Remove the cling film from the couscous and fluff it up with a fork. Add this to the bowl with the veg and herbs, mixing really well again.Step 4
Next fry the cheese in a large non-stick frying pan with 1tbsp olive oil, over a medium heat. Turn over once, so both sides are golden.Step 5
When you’re ready to plate up, add the salad to the couscous, placing the cooked cheese on top with a few extra mint leaves and lemon wedges.