CookEat Recipe
Feta and Fennel Toast Bites
Fluffy couscous is mixed with feta, finely sliced fennel, radish, cucumber, olives and balsamic vinegar. Serve on crisp olive-oil toasts.
Method
Steps
Step 1
Weigh instant couscous dry and pour over the 180 ml boiling water, cover and leave for its full packet standing time, about 5–10 minutes; fluff well. Wash and very finely slice the fennel. Wash and finely dice the radish and cucumber, removing the wet cucumber seed core.
Step 2
Drain, pit and chop the black olives. Fold the couscous and vegetables with the crumbled feta, balsamic vinegar and 2 tablespoons olive oil.
Step 3
Heat the oven to 200°C. Cut the toast into small squares, brush with the remaining tablespoon olive oil and bake for 5–8 minutes until crisp.
Step 4
Spoon the finely textured topping over the bases immediately before serving in eight portions.
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