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Charred cabbage and baked giant couscous

Charred Cabbage and Baked Giant Cous Cous

Ingredients

  • 1 Hispi (or white) cabbage, quartered
  • 100 g feta, crumbled (plant-based alternatives optional)
  • 2 large tomatoes, chopped
  • 4 tbsp extra virgin olive oil
  • 2 garlic cloves, grated
  • 2 tbsp dried oregano
  • 2 slices old bread, cubed
  • 3 tsp cayenne pepper
  • 225 g giant cous cous or orzo
  • 500 ml boiling vegetable stock
  • Fresh oregano, to serve
  • Fresh parsley, to serve

Utensils

  • Large ovenproof frying pan
  • Knife and chopping board
  • Wooden spoon
  • Mixing bowl

Information

Cost: $$
Preparation time: 40 minutes
Yield: 4 servings (250g each)

Preparation Method

  1. Char the cabbage: Preheat oven to 200°C (390°F). Heat 2 tbsp olive oil in a large ovenproof frying pan over high heat. Season cabbage wedges with cayenne, salt, and pepper. Cook 2–3 minutes on each cut side until charred. Remove and set aside.
  2. Bake couscous: In the same pan, add tomatoes, garlic, oregano, bread, giant cous cous, and vegetable stock. Bring to a boil, then transfer to the oven. Bake for 15–20 minutes until cabbage and cous cous are tender and edges are crisping.
  3. Serve: Top with crumbled feta, fresh oregano, and parsley. Serve hot.