Time Taken:

30 minutes

Portions:

3

Ingredients:

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

Method:

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!

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