Summary

Ingredients

• 180 g couscous
• 1 feta cheese
• 200 g rocket
• some radishes
• 200 g cherry tomato (s)
• 1 onion (s)
• 1 clove garlic
• 1 tablespoon. Herbs Provence
• 3 tablespoon balsamic vinegar
• 5 tablespoon olive oil
• 1 shot white wine
• salt and pepper
• lemon juice

Print Recipe Pin Recipe

Instructions

1. Preheat the oven to 170 ° C.
2. Cut the garlic into slices and the onion into rings. Brush a piece of aluminum foil - big enough to wrap 1 feta cheese - with olive oil. Place the feta cheese on the foil, spread the garlic slices and half of the onion rings on and under the feta. Brush the feta with a little oil and sprinkle with herbs from Provence. In no case salt, feta is salty enough as it is. Pack everything up and place in the hot tube for 20-30 minutes.
3. Now prepare the couscous according to the instructions on the packet. The food can also be enjoyed cold, in which case make the couscous earlier to give it time to cool down.
4. Sweat the rest of the onion in a little oil, add the halved cherry tomatoes and after a while deglaze with a little white wine. Add Provence herbs and salt. Let it simmer on a low level. Meanwhile, wash the radishes and cut them into slices.
5. Mix the couscous with rocket, radishes, the preserved tomatoes, oil, balsamic vinegar, salt, pepper and, if you like, a little lemon juice.
6. Arrange the warm or cold salad on a plate and add the hot feta. If you want, you can add some more rocket and drizzle with a little oil, that makes it even fresher.