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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!

Tags:Veggie
Allergens:Milk/LaitWheat/Blé

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

200 g

Feta Cheese

(ContainsMilk/Lait)

398 mL

Chickpeas

½ cup

Couscous

(ContainsWheat/Blé)

50 g

Shallot

160 g

Sweet Bell Pepper

7 g

Parsley

1 tbsp

Turkish Spice Blend

398 mL

Crushed Tomatoes

56 g

Baby Spinach

1 unit

Vegetable Broth Concentrate

1 tbsp

Honey

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

1.5 tbsp

Oil*

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
Utensils
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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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. Peel, then dice shallot. Cut feta into 4 pieces (dbl for 4ppl).

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.

3

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.

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!).

5

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

6

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