Spiced herb & almond couscous
This full-flavoured recipe is perfect in summer, it tastes as good hot it does cold
Crisp feta nibbles
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 6 pitta breads
- 200g pack feta cheese
- 20g pack flat-leaf parsleyor mint, leaves roughly chopped
- vegetable crudités
- houmoustzatziki and other favourite dips, to serve
Nutrition: per serving
- kcal277
- fat8g
- saturates4g
- carbs42g
- sugars38g
- fibre2g
- protein12g
- salt2.06g
Method
step 1
Toast the pittas in a toaster until they’re just under-done – puffed up but not yet crisp – then leave to cool for a few mins. Meanwhile, using a fork, mash the feta in a large bowl. Stir in the herbs and lots of black pepper.
step 2
Cut a slit along one edge of each pitta, then spoon in the feta. Spread it out over the inside of the bread with the back of the spoon or a cutlery knife. Can be prepared up to 1 day ahead and kept covered in the fridge.
step 3
To serve, re-toast the pittas, cut-side up, in the toaster until the bread is just crisp, then leave to cool for 2 mins before cutting into wedges. Best eaten within 30 mins of toasting.
