Publications
Home Magazine
Prep Time: 00:25
Servings: 4
Cooking Time: 00:20
Ingredients
- 1 - pineapple
- 45ml - sugar
- 15ml - olive oil
- 1 - onion, chopped
- 250ml - couscous
- 310ml - hot chicken stock
- 80ml - coriander, chopped
- 60ml - mint, chopped
- 200g - feta cheese, cut into cubes
- 2 - grapefruits, peeled, pith removed and cut into segments
- - salt and ground black pepper
Method
This citrus fruit lends taste and texture to both sweet and savoury dishes.
Peel and slice the pineapple and cut each slice into quarters. Sprinkle sugar over and grill under a preheated element until light brown.
Heat the olive oil in a pan and sauté the onion until soft and translucent.
Prepare the couscous Place the couscous in a glass bowl. Pour the hot stock over and cover the bowl with cling-wrap. Leave to stand for 5 minutes.
Stir the couscous through with a fork, breaking up the lumps. Then stir in the onion, pineapple, herbs, feta cheese, grapefruit segments and season with salt and freshly ground black pepper.
Words and image: Home magazine
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Heat the olive oil in a pan and sauté the onion until soft and translucent.
Prepare the couscous Place the couscous in a glass bowl. Pour the hot stock over and cover the bowl with cling-wrap. Leave to stand for 5 minutes.
Stir the couscous through with a fork, breaking up the lumps. Then stir in the onion, pineapple, herbs, feta cheese, grapefruit segments and season with salt and freshly ground black pepper.
Words and image: Home magazine
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
