Recipe: 15-minute couscous with quick feta crumble
Sometimes the best dishes are created at home according to the principle: open the fridge, take a critical look, and just go for it. The goal is to make something from whatever's on hand that not only fills you up but also makes you happy. I recently had a real hit with this approach.
Recipe: 15-minute couscous with quick feta crumble
- The ingredients in this recipe are enough for 4 servings.
Ingredients list for the couscous:
- 200 g Couscous
- ½ tsp salt
- 1 tsp ground turmeric
- 30 g pine nuts
- 2 carrots
- 250 g cooked beetroot (peeled, vacuum-packed)
- 200 g More
- possibly organic orange slices
Ingredients list for the dressing:
- 100 ml orange juice
- 2 tbsp maple syrup
- 2 TL TK-Dill
- 3 tablespoons of oil (e.g. olive oil)
- Salt, pepper
Mix 1. Couscous with salt and turmeric. Pour over 400 ml of boiling water from the kettle and let it soak, covered, for about 5 minutes.
2 Meanwhile, toast the pine nuts in a dry pan and remove them. Clean, peel, and coarsely grate the carrots. Dice the beetroot.
3. For the dressing, combine orange juice, maple syrup, dill, oil, salt, and pepper in a screw-top jar, seal, and shake vigorously. Mix with couscous and carrots. Crumble feta over the top, sprinkle with beetroot and pine nuts. Garnish with orange slices, if desired.
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