Mediterranean-Style Giant Cous Cous
2 garlic cloves
1 red onion
1 large courgette
1 red pepper
20 cherry tomatoes
200g giant cous cous (OR regular cous cous)
20 black olives
1 Tsp mixed herbs
Half a Tsp cumin
Half a Tsp ground corriander (optional)
Handful of fresh coriander/parsley
1 vegetable stock cube
100g feta cheese
Salt and pepper
400ml boiling water
Peel and slice the onion. Crush the garlic cloves. Quarter the tomatoes. Slice the red pepper. Dice the courgette.
To a large, deep saucepan, add the garlic and all prepared vegetables to a drizzle of oil. Fry on a low heat for 5 minutes with the lid on.
Add the cumin and ground coriander, then fry for another 5-8 minutes without the lid.
Roughly chop the fresh coriander and olives.
Add the cous cous, boiling water, stock cube and mixed herbs to the pan. Season well with salt and pepper. Simmer for 6-8 minutes until the cous cous is soft and more translucent.
Remove from the heat and mix in the olives and coriander. Crumble the feta cheese into the mix, leaving some for topping. Enjoy!