Recipe

Pesto & Feta Couscous

Every Week We Deliver Everything You Need To Cook Amazing Meals

Pesto & Feta Couscous

A warm roasted aubergine and pesto couscous topped with Fairview feta and pumpkin seeds.




Ingredients to serve 2

  • 125g x couscous
  • 125ml x boiling water
  • 2 x aubergines – cube (1cm)
  • ½ x red onion – slice finely
  • 30ml x pesto
  • 100g x Fairview feta - crumble
  • 20g x pumpkin seeds
  • 5g x micro greens
  • . x olive oil (from your pantry)
  • . x salt and black pepper (from your pantry)
  • . x tin foil (from your pantry)
  • . x cling wrap (from your pantry)

Ingredients to serve 4

  • 250g x couscous
  • 250ml x boiling water
  • 3 x aubergines – cube (1cm)
  • 1 x red onion – slice finely
  • 60ml x pesto
  • 200g x Fairview feta - crumble
  • 40g x pumpkin seeds
  • 10g x micro greens
  • . x olive oil (from your pantry)
  • . x salt and black pepper (from your pantry)
  • . x tin foil (from your pantry)
  • . x cling wrap (from your pantry)

Method

Step 1

Preheat the oven to 200°C. Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Place the aubergines on a tin foil lined tray. Drizzle over a generous amount of olive oil and season with salt and pepper. Roast in the oven for 30 minutes until soft and golden.

Step 3

Prepare all ingredients as indicated above. Toast the pumpkin seeds in a pan, they are ready when they start puffing up and popping, about 4-5 minutes on medium-high heat.

Step 4

Place a frying pan on medium heat and fry the onion in a big glug of olive oil and a good pinch of salt. Fry for 8 minutes until golden and crispy, keep moving the onion around in the pan so it doesn’t burn.

Step 5

Put the couscous in a large bowl and pour over the boiling water and a good pinch of salt. Cover with cling wrap, leave to stand and swell for 5-10 minutes. Fluff the cooked couscous with a fork.

Step 6

Mix together the couscous and pesto. Season to taste. Top with feta, aubergines, fried onion, pumpkin seeds and micro greens.