Lovely for a weekday lunch or starter.
- Preparation time: 15 minutes
- Cooking time: 5 minutes
- Portions: 2
Ingredients:
- 100 grams of couscous.
- 5 dried tomato quarters.
- Bushel of rocket.
- 100 grams of feta.
- 1 Onion, finely chopped.
- 25 grams of butter or sunflower oil.
- Salt, pepper.
- 1 tbsp of ground cumin.
- 1 tin of chick peas.
- 100 grams. of water.
- Pumpkin seed oil.
Method:
- Wash the rocket.
- Drain the chick peas.
- Put the couscous in a bowl.
- Boil water with salt and cumin.
- Pour the water on the couscous, cover with a lid. Let it stand for 10 minutes.
- Heat the butter or sunflower oil in a pan and sweat the onions till the aromas release.
- Stir the onion mixture through the couscous. Set aside to cool.
- Slice the dried tomatoes very finely.
- Dice the feta.
- Throw everything together in the bowl, flavour with pumpkinseed oil, salt and pepper.
- Mix gently and serve straightaway.
Yum!
