Let me begin by saying that I am aware that this vegan feta couscous is probably not a traditional way to make couscous and I'm happy with that. I'm interested in food tradition, but if it tastes good then who cares how it was made?
Upon its release the Violife brand feta style cheese quickly became a salad mainstay for us. There are few dishes I've chucked it into that weren't improved by the cheese, and this updated recipe is a case in point.
Initially I made this recipe to use a yellow bell pepper, left lonely in the fridge. Years later I chose to update this recipe because the single fruit on a pepper plant in my house was going blonde.
📖 Recipe
Violife feta couscous with yellow pepper
The feta style cheese made by Violife, which they call "Greek White," can make or break any salad. Enjoy it here with tangy pomegranate molasses couscous.
Servings 2 servings
Ingredients
- 100 grams couscous
- 125 millilitres just boiled water
- 1 ½ tablespoon pomegranate molasses
- 1 tablespoon tomato paste
- ½ tablespoon lemon juice
- ½ teaspoon sugar
- ⅛ teaspoon salt
- 1 teaspoon extra virgin olive oil
- ¼ cup diced yellow pepper
- ¼ cup purple onion chopped
- ¼-1/3 cup diced Violife feta
- 1-2 tablespoons chopped mint
Instructions
- Add the 100g of couscous to a medium bowl. Mix the water, pomegranate molasses, tomato paste, lemon juice, sugar, and salt together before pouring over the dried couscous. Cover and leave for 5-10 minutes.
- Meanwhile, chop up your peppers, onion, and mint.
- When your couscous is ready, rake through it with a fork. Add the olive oil and continue raking to blend.
- Add the chopped yellow peppers, onion, vegan feta, and mint.