Vegetable Couscous with Saganaki Recipe
The star of this dish is the saganaki cheese, which adds a delightful texture and more-ish flavour to this delicious Mediterranean dish.
Serves 4 Total Time 20 mins
- 250g couscous
- 300ml vegetable stock
- 3 tbsp extra virgin olive oil
- zest and juice of 2 lemons (plus extra to serve, sliced into wedges)
- 2 tbsp mint leaves, chopped
- 1 tbsp oregano, leaves, chopped
- 75g pine nuts
- 200g olives
- 2 courgettes, cut in thin strips using a peeler
- 230g piquillo peppers, drained and sliced
- 400g saganaki, sliced
- 120g babyleaf salad
- Place the dry couscous into a large, shallow dish and pour over the boiling stock. Cover with cling film and set aside.
- In a large bowl add 2 tbsp 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.
- 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.
- Next fry the cheese in a large non-stick frying pan with 1 tbsp olive oil, over a medium heat. Turn over once, so both sides are golden.
- 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.
Hungry for more? Check out these delicious Mexican-inspired recipes.