Roasted tomato couscous with feta
7
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
For those days you fancy a lighter meal, this bowl is a brilliant option – it’s richly flavoured, thanks to the roasted tomatoes and toasted spices, and has a tangy kick from the feta.
Ingredients
Cherry Tomatoes
200 g, halved
Garlic
2 clove(s), crushed
Calorie controlled cooking spray
4 spray(s)
Fennel Seeds
1 teaspoon(s), level
Cumin seeds
1 teaspoon(s), level
Couscous, dry
200 g
Vegetable stock cube
1 cube(s), to make 400ml stock
Light feta cheese
100 g, crumbled
Basil, fresh
2 tablespoon(s), leaves picked and torn
Chickpeas, cooked
1 can(s), large, drained, drained and rinsed
Lettuce
1 individual, iceberg, roughly chopped
Lemon
1 medium, cut into wedges, to serve
Instructions
1
Preheat the oven to 180°C, fan 160°C, gas mark 4. Put the cherry tomatoes, cut side up, on a baking tray and sprinkle over the garlic. Season to taste and mist with cooking spray. Roast for 25 minutes or until softened and lightly golden.
2
Meanwhile, in a small dry frying pan set over a low heat, toast the fennel and cumin seeds for 1 minute, or until fragrant.
3
Put the toasted seeds and couscous in a large bowl and pour over the stock. Cover with clingfilm and set aside for 15-20 minutes, until the couscous has absorbed all the stock. Remove the clingfilm and fluff the couscous using a fork.
4
Stir the roasted tomatoes, feta, basil and chickpeas through the couscous. Season to taste with freshly ground black pepper and serve with the lettuce on the side and the lemon wedges for squeezing over.
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