RECIPE BY:

Michael Weldon

TIME:

Prep time: 10-15 mins
Cooking time: 8-10 mins

INGREDIENTS:

• 1 x Ainsley Harriott’s Roasted Vegetable Cous Cous
• 1 tin Ardmona Diced Tomatoes
• 1 Red onion, sliced
• 2 Garlic Cloves, sliced
• 1 yellow cap, cut into strips
• 1 green cap, cut into strips
• 1 red chilli, seeds removed & chopped
• 1 ½ cup water
• ½ bunch of parsley
• 100g feta cheese, in chunks
• Cobram Estate Light Extra Virgin Olive Oil
• Salt
• Pepper

METHOD:

• Preheat oven to 220C, fan on.
• Drizzle about 2 tbsp olive oil in a large pan, on high heat, and throw in the red onion, pinch of salt, garlic – cook through until the onion softens. Mix in the capsicum and once they’ve softened slightly, add diced tomatoes and water. Season with salt to bring out the tomatoes’ natural sweetness. Mix through 2 packets of roasted vegetable cous cous and then pour into a deep oven safe dish. Push feta chunks into the cous cous mix.  Place dish in the oven and cook for 8-10 minutes until cous cous has plumped up and the feta is gooey.
• Garnish with parsley.