Ingredients

The following ingredients have 4 Servings
  • 1.667 cups instant Couscous
  • 1.667 cups hot vegetable stock
  • 1 zucchini (diced)
  • 1 Eggplant (diced)
  • 1 red pepper (sliced)
  • 1 yellow pepper (sliced)
  • 1 onion (cut into wedges)
  • 1 Red onion (cut into wedges)
  • 1 clove garlic cloves (finely chopped)
  • 2 Tbsps olive oil
  • 4 tomatoes (sliced)
  • 0.5 cup black Olives (pitted, sliced)
  • 1 tsp lemon zest
  • 0.333 cup dry white wine
  • 1.333 cups Feta (diced)
  • 1 bunch mixed Lettuce (e. g. rocket, sorrel, cress, spinach)

Instruction

  • Place the couscous in a bowl and add the hot stock. Leave to steep for around 10 min.
  • Fry the zucchini, eggplant, peppers, onions, and garlic in hot oil for 2-3 min. Add the tomatoes, olives, and lemon zest and fry for 1-2 min. Add the wine, season with salt and ground black pepper and simmer for a further 3-4 min. Remove from the heat and stir in the cheese.
  • Fluff the couscous with a fork, arrange on plates and place the vegetables on top. Serve garnished with the lettuce leaves.