Feeds 4-5
Prep 5 mins
Cooking Time 30 mins
Ingredients
1 block Greek feta 200g
2 large carrots
2 zucchini
1 bunch asparagus
1 leek
2 stalks rosemary
1 tablespoons dried oregano
1/2 Punnet of cherry tomatoes
1/4 fennel
1/2 red capsicum
1 teaspoon of crushed black pepper
Olive oil
Salt
1 cup cous cous
1 cup stock (chicken or vegetable)
1 knob of butter
Method
- Preheat an oven to 200 degrees Celsius
- Cut the carrots, zucchini and red capsicum into thin sticks, similar sizes.
- Slice the leek into discs
- Halve the cherry tomatoes
- Cut the base of the asparagus spears.
- On a chopping board, roughly dice the rosemary leaves, add the oregano, and crushed pepper. Press the feta in the herb rub, so it’s coated on both sides.
- Lay the veggies out in a baking tray (not overlapping) and place the feta in the centre.
- Season the veggies with salt. And drizzle olive oil over the veggies and feta.
- Bake for 25 to 30 minutes or until the vegetables are cooked.
- While the veggies are cooking, heat a cup of stock (in the microwave is fine). Pour the stock over the cous cous and cover with a lid or cling wrap. Leave for 2-3 minutes.
- Using a fork, separate the cous cous grains. Mix through the butter.
- Serve the veggies on top of the cous cous and crumble over the baked feta.
*Swap the veggies out depending on the season. Change asparagus for broccolini or add diced pumpkin or sweet potatoes
