CookEat Recipe
Feta and Chickpea Rice with Couscous
Chickpeas, brown rice and couscous are heated with onion and garlic. Yogurt, feta and mint are folded in off the heat.
Method
Steps
Step 1
Use 120 g cooked, drained chickpeas. Weigh rice and couscous dry. Cook rice in 1000 ml boiling water for its package time; reserve 100 ml and drain. Cover couscous with remaining 375 ml boiling water for 5–10 minutes or its package time, then fluff. Chop onion, garlic and mint and crumble feta.
Step 2
Heat olive oil in a large frying pan over medium heat. Cook onion for 8 minutes, add garlic for 30 seconds, then chickpeas and reserved water. Heat for 5 minutes.
Step 3
Fold in rice and couscous and heat for 2 minutes. Remove from heat and fold in yogurt, feta and mint. Serve immediately without boiling the yogurt.
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Cooked 4 times