Summary

Ingredients

• 500 g couscous
• 600 ml boiling water
• 1 kg tomato (s)
• 100 g tomato (s), dried
• 2 tablespoon tomato paste
• 1 bunch parsley, smooth
• 6 cloves garlic
• 2 small onions
• 50 g cashew nuts
• 250 g feta cheese, reduced fat
• salt and pepper
• cumin
• 2 tablespoon olive oil

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Instructions

1. Cut the sun-dried tomatoes into fine strips, then mix them with the dry couscous in a large bowl. Now pour the boiling water over the couscous, stir briefly and let it steep.
2. Roughly chop about 3/4 of the fresh tomatoes, cut out the inside from the rest and finely dice only the pulp. Put the fine cubes on top of the couscous. Use a fork to loosen up the couscous every now and then and mix it well.
3. Finely dice the onions and sweat in a pan with 1 tablespoon of oil until translucent, meanwhile cut the garlic into fine slices and add to the onions. Let both take a little color.
4. Now briefly roast the cashew nuts, but do not let them burn. Add the tomato paste and 1 tablespoon of oil and fry briefly, then add the chopped tomatoes, stir and slowly reduce.
5. Remove the stalks from the flat-leaf parsley and set them aside, they will still be needed. Roughly chop the leaves and place on top of the couscous. Pour a good pinch of salt over the couscous and mix again.
6. Finely chop part of the parsley stalks and add to the pan as desired. When the tomatoes are well cooked in the pan, season with salt, pepper and cumin to taste.
7. If necessary, dilute again with a little water and then pour directly from the pan over the couscous and mix well. Season again well with salt and pepper, possibly adding a few drops of lemon juice.
8. Crumble the feta cheese by hand over the couscous and mix everything again thoroughly.
9. Goes wonderfully with grilled, briefly roasted chicken or pork or with sucuk from the oven. Tastes even better the next day!