Israeli couscous in tomato and feta

This delicious dish by Honey & Co can be made with couscous or orzo, depending on what takes your fancy
  1. In a large frying pan or casserole heat the olive oil over a medium flame, add the onion dice and cook for about 5 minutes, stirring occasionally, then add the chopped garlic, the lemon strips and the anchovy fillets and continue frying for another 2 minutes
  2. Add the diced tomatoes and mix well to coat, cook for another 2 minutes, add the dried oregano, sugar and paprika and stir for 1 more minute.
  3. Add the Israeli couscous, salt and pepper and stir until everything is well coated. Add half the boiling water (be careful, it will splatter when you add it), mix well and allow to fully absorb in the couscous, before adding the second amount, mix well and cook until absorbed
  4. Top with the crumbled feta, the lemon slices, the tomato slices and the basil leaves, then drizzle with a little olive oil. Serve immediately. 

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Recipe Information

Preparation Time
20 minutes
Serves
4

Ingredients

For the couscous/orzo

  • 3tbs olive oil
  • 1 onion, peeled and finely diced
  • 2 garlic cloves, finely chopped
  • 3 strips of lemon zest (use a peeler)
  • 3 fillets of anchovies in oil
  • 3 large plum tomatoes, roughly diced
  • 2tsp dry oregano
  • 1tsp sugar
  • 1tsp paprika
  • 500g Israeli couscous or Greek orzo
  • 1tsp salt and a generous pinch of black pepper
  • 750ml boiling water

To garnish

  • 80g feta, crumbled
  • ¼ lemon sliced really thin
  • 1 plum tomato, sliced
  • 2-3 sprigs of basil leaves
  • 1tbs olive oil
This delicious dish by Honey & Co can be made with couscous or orzo, depending on what takes your fancy
  1. In a large frying pan or casserole heat the olive oil over a medium flame, add the onion dice and cook for about 5 minutes, stirring occasionally, then add the chopped garlic, the lemon strips and the anchovy fillets and continue frying for another 2 minutes
  2. Add the diced tomatoes and mix well to coat, cook for another 2 minutes, add the dried oregano, sugar and paprika and stir for 1 more minute.
  3. Add the Israeli couscous, salt and pepper and stir until everything is well coated. Add half the boiling water (be careful, it will splatter when you add it), mix well and allow to fully absorb in the couscous, before adding the second amount, mix well and cook until absorbed
  4. Top with the crumbled feta, the lemon slices, the tomato slices and the basil leaves, then drizzle with a little olive oil. Serve immediately. 

Browse by tags

Recipe Information

Preparation Time
20 minutes
Serves
4

Ingredients

For the couscous/orzo

  • 3tbs olive oil
  • 1 onion, peeled and finely diced
  • 2 garlic cloves, finely chopped
  • 3 strips of lemon zest (use a peeler)
  • 3 fillets of anchovies in oil
  • 3 large plum tomatoes, roughly diced
  • 2tsp dry oregano
  • 1tsp sugar
  • 1tsp paprika
  • 500g Israeli couscous or Greek orzo
  • 1tsp salt and a generous pinch of black pepper
  • 750ml boiling water

To garnish

  • 80g feta, crumbled
  • ¼ lemon sliced really thin
  • 1 plum tomato, sliced
  • 2-3 sprigs of basil leaves
  • 1tbs olive oil