Couscous, originally from North Africa, is a pasta dish fairly common throughout the Middle East. In Turkey it mostly accompanies main dishes like a pilaf would. Sometimes stewed lamb or chicken are added making it a hearty main dish. This one is cooked, then baked in the oven for a short time. Thanks to my friend Miriam who cooks wonderful Middle Eastern dishes for sharing her recipe.
2 cups couscous from Middle Eastern supermarkets (buy the large ones, each piece about the size of a black pepper corn)
1 can garbanzo beans, drained (preferably organic)
1/2 stick butter
1/4 lb feta cheese, crumbled or grated
1 large onion, chopped
Preheat oven to 350 degrees Fahrenheit
In a pan saute the onions in butter until they are caramelized. Add drained garbanzo beans, set aside.
Cook couscous like you cook pasta. When couscous pieces get larger and start floating on top the boiling water, check if it is done. Strain well, place in an oven safe dish (about 12″ x 8″). Add sauteed onions and garbanzo beans. Add 3/4 of the crumbled feta cheese to couscouse mixture, gently mix with a spoon. Sprinkle the rest of the feta cheese on top. Bake in the oven until the top gets a little crusty. Serve hot or at room temperature.
Cooked couscous combined with feta cheese and garbanzo beans
Grated feta cheese sprinkled on top, ready to be baked