Build your own feta pesto israeli couscous bowl

I love bowl food, anything that comes from a bowl will get a thumbs up from me. Oatmeal, sushi bowl, polenta or risotto, as long as it's in a bowl, it'll be guaranteed to be warm, comforting and satisfying.

Just like this couscous bowl. I chose to use israeli couscous because it has the best texture ever. It's like a hybrid between pasta and rice, or you could look at it like giant couscous. Either way, you should know, it tastes awesome, like little bubbles of joy and happiness bouncing around in your mouth.

I also choose to use cucumbers, tomatoes, avocado and roast pumpkin in my couscous bowl just to give it a Mediterranean theme, but you can change the ingredients to whatever you want.This dish allows you to be creative and adjust the recipe to your own taste For example, you could throw in some roasted capsicum, haloumi, beetroot or grilled zucchini, whatever, as long as it isn't something like bananas or popcorn, because that would just be a bit weird. But, if it suits you, go for it.

This recipe is really too easy to make max(20min), and looks fabulous. Use vegetables with vibrant colours, and slice up some lemon wedges as a garnish and there!, you've got a restaurant quality dish (or nearly) :)





Recipe
Serves 2-3 people, but can easily be doubled/halved
1/2 cup israeli couscous
Big handful of feta cheese
1/2 cup roasted pumpkin, sweet potato or capsicum
1 small cucumber
1 tomato
1 avocado
3 boiled eggs, handful of leftover roast chicken or some cold smoked salmon
3 tbs store-bought or homemade pesto
olive oil
salt 
pepper
lemon wedges

It is really very easy.
Cook the couscous like you would cook pasta. Bring a medium pot of salted water to boil, add couscous and cook at a simmer for 10 minutes or until tender and soft. (You'll be able to tell).
Meanwhile, prepare your ingredients. Dice the tomato and avocado (or desired vegetable) into cubes, prepare your protein (I used roast chicken) and deseed and slice the cucumber.
Once couscous is done, drain.
Toss with 3 tbs pesto, a good drizzle of olive oil and lightly season with salt and pepper.
Crumble in your feta (be sure to give a good handful, as the feta really brings out the flavours of the dish.
Mix in your roast vegetables, diced vegetables and protein. 
Top with lemon wedges, admire the spectacular colours and serve.





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About me

Hi I'm Cindy.