Last year at the end of the summer season, I experimented with a truly fantastic cous cous recipe with the last peaches of the season! We liked it so much that, in the general forgetfulness of taking photos of the procedure, I promised myself that once summer returned, I would replicate it! And here I am talking about this extraordinary vegetarian main course, with contrasting flavors between the sweet of the juicy yellow peaches and the savory of the Greek feta. Within this perfect combination, notes of ‘Sicilianity’ with the addition of sun-dried cherry tomatoes and ‘Calabrianity’ with the Tropea red onion which not only gives a unique flavor but also offers benefits thanks to its antioxidant and anti-inflammatory properties. Few and simple quality ingredients to serve a fresh, light dish, rich in vitamins and minerals, perfect for a frugal lunch on the beach or to bring to the office. You will fall in love with it!
If you love cous cous or other bases for main courses like grains, try these other ideas:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 25 Minutes
- Portions: 4 people
- Cooking methods: Steaming, Grilling
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 10.5 oz cous cous (whole wheat)
- 2 peaches
- 1 Tropea red onion
- 3.5 oz sun-dried tomatoes
- 4.5 oz feta
- 1.75 oz arugula
- A few leaves basil
- 1 tablespoon ground turmeric (level)
- 1 tablespoon spicy paprika (level)
- 2 tablespoons extra virgin olive oil (+ to taste)
- to taste salt
- to taste mixed peppercorns
- 1/4 cup extra virgin olive oil
- 1 tablespoon dried oregano
- 2 cloves garlic
Tools
- 1 Brush
- 1 Knife
- 1 Bowl
- 1 Spoon
- 1 Lid
- 1 Fork
- 1 Pan
- 1 Grill Pan
- Tongs
- 1 Plate
- 1 Pot
- Paper towel
- 1 Slotted spoon
- 1 Soup tureen
Steps
In a large bowl, pour the cous cous and flavor it with the turmeric, spicy paprika, and 2 tablespoons of oil, then mix well to absorb all the flavors.
Heat an amount of water equal to the cous cous in a pan, slightly salted, without boiling. Turn off, pour the semolina in a rain, close with a lid, and let it rest for 5 minutes.
After this time, remove the lid, the cous cous will have absorbed all the water, then fluff it with a fork and let it cool.
Transfer to a large salad bowl or soup tureen and set aside.
Meanwhile, wash the peaches very well under running water, also scrubbing them with a vegetable brush to remove any residue. Cut them in half and remove the core. With a knife, slice them into medium slices, then proceed to peel and slice the onion into rings.
Heat a grill pan very well and grill the peach slices over low heat for approximately 2 minutes.
Turn them with the help of kitchen tongs and continue cooking for another 2 minutes or until they are well browned.
Transfer the grilled peaches to a plate and season them with a pinch of salt, a dash of pepper, a generous drizzle of oil, and a few leaves of basil.
Blanch the cherry tomatoes for 2 minutes in hot water, drain them with the help of a slotted spoon, and dry them well with paper towels. I usually do this operation the day before, it’s more convenient and helps absorb the flavors better. Arrange the tomatoes in a container, preferably glass, and season with oil, garlic cloves, and oregano. Mix and let rest for at least 30 minutes.
Finally, cut the Greek feta into cubes.
You are ready to enrich your cous cous: first add the sun-dried tomatoes with all their marinade and the onion rings.
Add the cheese cubes and grilled peaches with their seasoning.
Finish with a nice handful of arugula and keep in the fridge until ready to serve.
When serving, refresh with more arugula leaves if you like and a drizzle of raw oil.
And voila… the whole wheat cous cous with grilled peaches and feta is ready to be enjoyed!
Bon Appetit from La Cucina di FeFè!
You can also serve it in convenient single-serving bowls for an informal buffet.
Storage
👉You can store the whole wheat cous cous with grilled peaches and feta in the fridge, in suitable containers for refrigeration, preferably glass, for up to 3 days.
Tips, notes, variations and suggestions
🟣 Feta is a traditional Greek cheese, known for its saltiness. It is a versatile ingredient that adds a distinctive touch to the dish. However, if you do not have this ingredient on hand or simply do not like it, it can be replaced with any goat cheese, which shares with feta a certain acidity and a similar consistency, especially if fresh. It can be crumbled similarly to feta, offering an alternative very close to the original.
FAQ (Questions and Answers)
Is it possible to make this dish completely plant-based or lactose-free?
For those following a vegan diet or are lactose intolerant, there are vegan cheeses made from cashews that can be flavored to resemble the taste of feta. These substitutes can be used both raw and cooked, although their texture may vary compared to traditional feta. Alternatively, you can replace Greek feta with marinated tofu cubes in lemon juice, oil, chopped herbs, and spices to taste, then grill the cubes for a few minutes on each side and let them cool before adding them to the cous cous.
