Honey-Broiled Feta
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Honey-Broiled Feta

Honey-Broiled Feta

with Turkish Chickpeas and Spinach on Couscous

Drizzle feta with sweet, sticky honey and broil until golden. Sprinkle it over chickpeas braised in a Turkish-style tomato stew. Served it all over a herby couscous to soak up the bold and satisfying flavours!

Tags:
Veggie
Allergens:
Milk
Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

100 g

Feta Cheese

(Contains Milk)

398 mL

Chickpeas

½ cup

Couscous

(Contains Wheat)

1 tbsp

Turkish Spice Blend

398 mL

Crushed Tomatoes

160 g

Sweet Bell Pepper

56 g

Onion, chopped

56 g

Baby Spinach

7 g

Parsley

1 unit

Vegetable Broth Concentrate

1 tbsp

Honey

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

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Nutrition Values

Energy (kJ)3180 kJ
Calories760 kcal
Fat29 g
Saturated Fat12 g
Carbohydrate93 g
Sugar13 g
Dietary Fiber18 g
Protein29 g
Cholesterol50 mg
Sodium1880 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Measuring Cups
Large Non-Stick Pan
Baking Sheet
Silicone Brush
Aluminum Foil
Small Bowl

Instructions

PREP
1

Before starting, preheat your broiler to high. Wash and dry all produce. Core, then cut bell pepper into ½-inch pieces. Roughly chop parsley. Slice feta into 1/4-inch thick slices.

COOK COUSCOUS
2

Combine broth concentrate, ⅔ cup water and 1 tbsp butter (dbl both for 4ppl) in a medium pot. Cover and bring to a boil over high heat. Once boiling, remove pot from heat, then add the couscous. Stir together. Cover and let stand for 5 min.

COOK CHICKPEAS
3

Heat a large non-stick pan over medium heat. When hot, add ½ tbsp oil (dbl for 4ppl), then onions. Cook, stirring occasionally, until softened, 3-4 min. Add Turkish spice blend, chickpeas (including their liquid) crushed tomatoes and half the honey. Cook, stirring occasionally, until slightly thickened, 5-7 min. Stir spinach into sauce until wilted, 1 min. Season with salt and pepper.

BROIL FETA & PEPPERS
4

While sauce simmers, lightly oil a foil-lined baking sheet. Stir together remaining honey and 1/2 tbsp oil (dbl for 4ppl) in a small bowl. Arrange feta on one side of prepared sheet and brush with honey-oil mixture. On other side of the baking sheet, toss peppers with 1/2 tbsp oil (dbl for 4ppl). Season with salt and pepper. Broil in the middle of the oven until peppers are tender-crisp and feta is golden-brown, 5-7 min (TIP: Keep your eye on them so they don't burn!).

FLUFF COUSCOUS
5

Fluff couscous with a fork, then stir in peppers and half the parsley. Season with salt and pepper.

FINISH & SERVE
6

Divide couscous between bowls. Top with Turkish chickpeas and sauce from pan. Top with feta and sprinkle over remaining parsley.