February 2, 2011
I was supposed to visit the grocery store today (well, actually yesterday)… but the slushy weather, the fact I need to take the girls with me, carry stuff back home alone and all the blablas made me so lazy… I didn’t go. uh (anyone there like me? please?)
No grocery shopping, not much ingredients to make dinner with. I had to think fast… feta cheese and one big sweet potato in the fridge… adding this and that we had something to eat! :)
Feta cheese garbanzo beans couscous with roasted sweet potato
- 2 dl dry couscous
- 200 ml boiling water
- 1/4 tsp salt
- 1 tbsp olive oil
- 1 (400g) can of chickpeas, drained. I used organic chickpeas in water with no added salt
- 1 big onion, chopped
- cumin, salt, pepper, paprika to taste
- cherry tomatoes, halved
- 1 big sweet potato (orange fleshed variety), peeled and cut into chunks
- garlic powder
- white pepper
- olive oil
- 150g feta cheese, cut in cubes
- 1 tbsp parsley (I used dry. Use fresh herbs preferably)
Heat oven to 200°C. Combine the sweet potatoes chunks, olive oil, salt, garlic powder and pepper in a large bowl, toss to coat. Spread evenly on a baking sheet and bake until golden and crisp, about 20 minutes (check if soft with a fork). Reserve.
Bring water to boil in a small saucepan, add the salt and olive oil. Stir in the dry couscous removing from heat. Place the lid and let stand until all liquid has been absorbed. Fluff with a fork and add a dash of olive oil (or a knob of butter)
In a large skillet fry the onions and add the cumin. When it gets fragrant, add the drained chickpeas, paprika powder, salt and pepper to taste. My chickpeas were without salt but if you are using salted ones, be careful when adding the spices. Keep in mind you are going to mix everything together in the end (couscous and feta cheese).
When the chickpeas get warm enough, remove the skillet from heat. Add the ready couscous, using a wooden fork to combine everything. Toss in the chunks of sweet potatoes and feta cheese. At last, add the tomatoes and sprinkle with parsley.
I like to add drops of lemon juice before eating but it is totally optional.
You can eat this as salad for the next day. It tastes good cold too ^_^.