CookEat Recipe
Cucumber and Feta with Potato
Potato, cucumber and artichoke hearts are combined with couscous and onion. Feta and parsley are added at the end, with lemon wedges alongside.
Method
Steps
Step 1
Use 250 g canned artichoke hearts, drained and quartered. Weigh couscous dry, cover with 270 ml boiling water for 5–10 minutes or its package time and fluff. Scrub potato and dice into 1 cm cubes, dice cucumber, chop onion and parsley, crumble feta and cut washed lemon into wedges.
Step 2
Heat olive oil in a large lidded pan over medium heat. Cook onion and potato for 5 minutes. Add remaining 150 ml water, cover and simmer for 12–15 minutes until potato is fork-tender.
Step 3
Add cucumber and artichoke hearts for 3–5 minutes. Fold in couscous, remove from heat and add feta and parsley. Rest for 3 minutes and serve four portions with lemon wedges.
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Cooked 2 times