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One Pan Charred Cabbage Giant Cous Cous & Feta
V
V*
DF
GF
Serves
4
Cook Time
35-40 minutes
Ingredients
For the charred cabbage giant cous cous & feta:
- Extra virgin olive oil | 4 tbsp |
- Hispi or sweetheart cabbage |1| quartered
- Cayenne Pepper | 3 tsp|
- Feta |125g| crumbled, or plant based feta
- Tomatoes |2 large| roughly chopped
- Garlic cloves |2| grated
- Dried oregano |2 tbsp|
- Giant cous cous or orzo |225g|
- Vegetable stock |500ml| boiling
- Fresh oregano
- Fresh parsley
Ingredients
For the salad
Method
Char the cabbage
- Preheat the oven to 200°C
- Heat 2 tbsp olive oil in a large ovenproof frying pan over a high heat
- Season the cabbage wedges with cayenne, salt and pepper
- Add them to the hot pan and cook for 2-3 minutes on each cut side until nicely charred
- Remove the cabbage from the pan
Bake everything
- In the same pan add the feta, tomatoes, garlic, oregano, giant cous cous or orzo, and vegetable stock
- Bring to a boil very briefly then immediately transfer to the oven
- Bake for 15-20 minutes until the cabbage and giant cous cous are tender and beginning crispingto crisp at the edges
- Finally, drizzle the remaining olive oil around the outside of the cous cous and bake for a final 5 minutes to crisp up
Serve
- Bring to the table
- Scatter over the extra feta, oregano and parsley to serve
Method
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