HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHoney Broiled Feta
Honey-Broiled Feta

Honey-Broiled Feta

with Turkish Chickpeas and Spinach on Couscous

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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!


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

Preparation Time25 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

200 g

Feta Cheese


398 mL


½ cup



50 g


160 g

Sweet Bell Pepper

7 g


1 tbsp

Turkish Spice Blend

398 mL

Crushed Tomatoes

56 g

Baby Spinach

1 unit

Vegetable Broth Concentrate

1 tbsp


Not included in your delivery

1 tbsp

Unsalted Butter*


1.5 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4058 kJ
Calories970 kcal
Fat49 g
Saturated Fat25 g
Carbohydrate95 g
Sugar14 g
Dietary Fiber8 g
Protein33 g
Cholesterol100 mg
Sodium1860 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.
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Large Non-Stick Pan
Baking Sheet
Silicone Brush
Aluminum Foil
Small Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat your broiler to high. Wash and dry all produce. Core, then cut bell pepper into ½-inch pieces. Roughly chop parsley. Peel, then dice shallot. Cut feta into 4 pieces (dbl for 4ppl).


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.


Heat a large non-stick pan over medium heat. When hot, add ½ tbsp oil (dbl for 4ppl), then shallots. Cook, stirring occasionally, until softened, 3-4 min. Add Turkish spice blend, chickpeas (including their can 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.


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


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