Baked Feta and Roasted Tomato Couscous

Ingredients

• 1175 g Dry pearl or Moroccan couscous(175g)
• 2400 g Cherry or grape tomatoes(400g)
• 3150 g Shallot (sliced)(150g)
• 4240 ml Boiling water or vegetable broth(240g)
• 515 g Garlic (minced)(15g)
• 645 ml Extra virgin olive oil(40g)
• 73 g Kosher salt(3g)
• 82 g Dried oregano(2g)
• 9200 g Greek feta cheese(200g)
• 105 g Lemon zest(5g)
• 112 g Red pepper flakes(2g)
• 125 g Dried thyme(5g)
• 133 g Black pepper(3g)
• 1415 ml Olive oil (to drizzle over cheese)(13g)
• 1515 g Fresh basil leaves(15g)
• 165 g Fresh parsley(5g)
• 1730 g Toasted pine nuts or sliced almonds(30g)
• 181 Fresh lemon(60g)

Instructions

1. 1Preheat oven to 200°C (400°F) and prepare a medium-sized baking dish.
2. 2Place cherry tomatoes and sliced shallots in dish, tossing with olive oil, salt, and oregano.
3. 3Create a space in the center and place block of feta cheese directly on dish.
4. 4Drizzle olive oil over feta and sprinkle with lemon zest, red pepper flakes, thyme, and black pepper.
5. 5Bake for 25-30 minutes until tomatoes have burst and feta is softened and golden.
6. 6While roasting, place dry couscous in a heat-proof bowl, add boiling broth/water, cover, and let sit for 5 minutes.
7. 7Remove cover and fluff couscous with a fork.
8. 8Once feta is done, use a fork to mash softened cheese and roasted tomatoes together into a creamy sauce.
9. 9Fold fluffed couscous into baking dish, stirring gently to coat grains in warm feta sauce.
10. 10Top with fresh basil, parsley, and toasted nuts, serving immediately with lemon wedges.