Best 2 Couscous With Feta N Tomatoes Recipes

Feast your taste buds on a delightful journey with our couscous with feta and tomatoes recipe, a vibrant and flavorful dish that embodies the essence of Mediterranean cuisine. This culinary gem combines the nutty flavor of couscous, the tangy zest of feta cheese, and the refreshing sweetness of juicy tomatoes, creating a harmonious symphony of flavors that will leave you craving for more.

Alongside this star recipe, we present a collection of equally enticing dishes that cater to various dietary preferences and culinary adventures. Dive into the richness of our chicken couscous with almonds and raisins, a hearty and satisfying meal that blends tender chicken, crunchy almonds, and plump raisins with aromatic spices. For a vegetarian delight, explore our flavorful vegetable couscous with roasted red peppers and zucchini, a colorful and wholesome dish that showcases the goodness of fresh vegetables.

If you're seeking a quick and easy weeknight dinner, our 15-minute lemon herb couscous is your go-to recipe. With its bright citrusy notes and aromatic herbs, this dish brings a burst of freshness to your table. And for those who love the smoky, robust flavors of grilled meats, our grilled lamb chops with couscous and tzatziki sauce is a must-try. Succulent lamb chops, seasoned to perfection, are paired with fluffy couscous and a refreshing tzatziki sauce, creating a tantalizing combination that will impress your dinner guests.

Here are our top 2 tried and tested recipes!

PEARL COUSCOUS WITH CREAMY FETA AND CHICKPEAS

Pearl Couscous With Creamy Feta and Chickpeas image

Baking pearl couscous with chickpeas, roasted tomatoes and garlic results in a one-pan vegetarian meal that's cozy and very savory, especially if you use a flavorful stock for cooking. Soft and almost porridgelike in texture, it satisfies the same urge as polenta or risotto. Lemon zest and fresh herbs make it bright, while feta, added at the end, gives the whole thing a creamy richness. Save leftovers to bring to work for lunch the next day; they pack up perfectly. If you feel like you need more vegetables here to round out the meal, serve this on a bed of baby spinach, some of which will wilt on contact with the hot couscous.

Provided by Melissa Clark

Categories dinner, lunch, weekday, grains and rice, main course

Time 50m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 pint grape tomatoes, halved
1/4 cup sliced scallions
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 tablespoon balsamic vinegar, plus more for serving
2 fat garlic cloves, finely grated or minced
1 1/2 teaspoons kosher salt, plus more as needed
1/2 teaspoon black pepper, plus more for serving
3 oregano, rosemary or sage sprigs
2 cups vegetable stock or water
1/3 cup chopped cilantro, dill or parsley, plus more for serving
1/2 teaspoon finely grated lemon zest (from 1/2 lemon)
3/4 teaspoon ground cumin
8 ounces pearl couscous (1 1/2 cups)
1 (15-ounce) can chickpeas, drained and rinsed
1 cup feta, crumbled (about 4 ounces)
1/3 cup freshly grated Parmesan (1 1/2 ounces)

Steps:

Heat oven to 450 degrees. In a 9-inch baking dish, cake pan or gratin dish, toss together tomatoes, scallions, 2 tablespoons oil, 1 tablespoon vinegar, garlic, 1/2 teaspoon salt, pepper and oregano sprigs. Roast until tomatoes are tender, about 15 minutes.
While tomatoes roast, heat the stock until it boils, then stir in remaining 1 teaspoon salt, adding more to taste. (You want a well-seasoned broth here to flavor the couscous.) Stir in cilantro, lemon zest and cumin.
Remove tomatoes from oven and fold in couscous, chickpeas and hot stock mixture. Cover pan tightly with foil, and return to oven for 20 minutes.
Remove foil and fold in about 3/4ths of the feta (save the rest for garnish) and Parmesan. Bake uncovered until feta starts to melt, another 5 minutes.
To serve, pull out and discard herb sprigs if you like, and spoon couscous into bowls. Top with remaining feta, lots more herbs, pepper and a drizzle of olive oil and balsamic vinegar.

Nutrition Facts : @context http, Calories 614, UnsaturatedFat 10 grams, Carbohydrate 85 grams, Fat 20 grams, Fiber 14 grams, Protein 25 grams, SaturatedFat 8 grams, Sodium 1019 milligrams, Sugar 9 grams

COUSCOUS WITH FETA, SUN-DRIED TOMATOES AND KALAMATA OLIVES

Couscous With Feta, Sun-Dried Tomatoes and Kalamata Olives image

Pulled from Guy Fieri's recipe Recipe #510969. I made the recipe noted but wanted to share the couscous recipe with everyone. It is TDF! I used Israeli Couscous and it was divine and so pretty! It's company worthy and very easy to make.

Provided by Chicagoland Chef du

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
2 garlic cloves, minced
1/8 teaspoon red pepper flakes
4 tablespoons sun-dried tomatoes packed in oil, drained and chopped
4 tablespoons kalamata olives, rough chopped
2 1/3 cups chicken stock, can reduce to 2 1/4 for drier couscous
2 cups israeli couscous
salt, if using, I do not use
pepper, if using
1/2 lb feta cheese, crumbled

Steps:

In saucepan over medium heat add olive oil, when hot, add the garlic and red pepper flakes, warm through for 10 seconds. CAREFUL not to burn the garlic.
Add the sun-dried tomatoes and sauté 30 seconds more.
Add olives and chicken stock and bring to a boil.
Add the couscous, and simmer on lowest setting until liquid is absorbed, per package instructions. approximately 8-10 minutes.
Fluff with fork, and season with salt and pepper. Add in 1/2 pound feta.

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Tips for Making Couscous with Feta and Tomatoes:

- Use a good quality couscous. Look for one that is made from whole wheat or semolina flour. - Rinse the couscous well before cooking. This will remove any excess starch and help to prevent the couscous from sticking together. - Use a flavorful broth or water to cook the couscous. This will add flavor to the finished dish. - Add vegetables and other ingredients to the couscous while it is cooking. This will help to create a more flavorful and interesting dish. - Feta cheese and tomatoes are classic additions to couscous, but you can also use other ingredients, such as roasted vegetables, grilled chicken, or nuts. - Serve couscous hot or cold. It is a versatile dish that can be enjoyed as a main course, side dish, or salad. ###

Conclusion:

Couscous with feta and tomatoes is a delicious and easy-to-make dish that is perfect for any occasion. With its combination of fluffy couscous, tangy feta cheese, and juicy tomatoes, this dish is sure to please everyone at the table. So next time you are looking for a quick and easy meal, give this recipe a try. You won't be disappointed!