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Feta, pistachio and coriander cous cous with bok choi and chick peas, served with cumin and coriander yogurt and chilli jam Recipe

Ingredients for people


    Part one of the recipe
  • Caster sugar : 100 g
  • Water : 50 ml
  • Red chilli(s) : 3 whole
  • Banana shallot(s) : 0.5 whole

  • Part two of the recipe
  • Greek yogurt : 100 whole
  • Ground cumin : 5 g
  • Fresh coriander : 0.5 bunch

  • Part three of the recipe
  • Couscous : 250 g
  • Chick pea(s) : 200 g
  • Fresh coriander : 0.5 bunch
  • Feta : 100 g
  • Chopped pistachio(s) : 50 g
  • Water : 750 ml
  • Olive oil : 100 ml
  • Rocket : 0.25 bunch
  • Fresh mint : 0.25 bunch
Method
  • 1

    For the chilli jam: Finely dice the shallot and the chillies. Bring the water and sugar to the boil, add the chillies and shallots and simmer until reduced to a sticky, jam-like consistency. Once cooled add salt to taste.

  • 2

    For the cumin and coriander dressing: Mix all the ingredients together in a bowl and add salt to taste. Allow to set in the fridge for at least half an hour to allow the flavours to develop.

  • 3

    For the couscous cake: Wash the coriander and separate the leaves from the stalks. Chop the stalks as finely as possible and then roughly chop the leaves. Mix the coriander stalks with the dry couscous, season with salt and pepper and add 50ml of olive oil. Stir with a spoon and then add boiling water or vegetable stock. Immediately cover the bowl with cling film and leave the couscous to cook and absorb the water for 10 minutes.

  • 4

    In the meantime, wash the bok choi, remove the stalk and cut into quarters. Finely dice the chilli and garlic and roughly chop the pistachio nuts. After 10 minutes check that the couscous is tender before adding the pistachio nuts and chopped mint leaves. Crumble half of the feta into this mix and check the seasoning.

  • 5

    Heat up a frying pan or wok with a tight fitting lid. Add the rest of the olive oil to the pan and then add the bok choi (be careful- the oil will spit!). Immediately cover the pan with the lid and allow the bok choi to cook and steam for 30 seconds. Then add the chopped chilli, the garlic and a pinch of salt. Cook for a further minute or so until the bok choi is tender. Stir in the drained chick peas.

  • 6

    To serve: use stainless steel serving rings to plate the couscous cake - press the couscous down firmly so that it holds the shape once the ring has been removed. Place the wilted bok choi and chick peas alongside the cous cous cake and sprinkle the remaining feta over the top. Garnish the plate with a drizzle of the cumin and coriander dressing and some of the chilli jam. Arrange the rocket on top of the cous cous cake and serve.

Chef's tip

«Cook the cous cous in vegetable stock to give it a more intense flavour.»

A delicious vegetarian main dish of cous cous with feta, pistachio and coriander served with a home made chilli jam and a cumin and coriander yogurt dressing.

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  • Preparation  45mins
  • Cooking time  0h
  • Rest time  0h

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