Ingredients
- 300g Merchant Gourmet Tricolour Giant Couscous
- 1 jar of roasted red peppers, cut into strips
- 1 garlic clove, peeled and finely chopped
- Juice 1 lemon
- Small handful parsley, roughly chopped
- 2 tsp sherry or red wine vinegar
- 1tsp Aleppo chilli flakes
- 100g feta
- Salt & olive oil
Instructions
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Add the pepper to a mixing bowl, then add 8 tbsp of olive oil, along with the garlic, parsley, lemon juice, sherry vinegar, Aleppo chilli flakes, 1 tsp of salt. Stir and leave to marinate at room temperate for at least 1 hour – or prep ahead and leave overnight.
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Heat a sauté pan over a medium heat. Add the couscous and toast until slightly golden. Add boiling water and simmer for 10 minutes until tender. Drain.
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Tip the drained couscous into the bowl with the peppers and give it a mix. Crumble the feta on top in big chunks and stir through.
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Spoon into a serving plate, top with extra parsley leaves and a little more feta.
