Couscous with feta cheese, spring onions, pepperoni and cashew nuts

Name: Couscous with feta cheese, spring onions, pepperoni and cashew nuts
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 150 g small mushrooms; 2 TABLESPOONS Olive oil; 70 g Cashew nuts; 7-10 Tbsp Salt; 100 g Spring onions; 250 g Couscous; 100 g Whole milk yoghurt; 150 g Sheep's cheese; 1 red peppers

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

150 g small mushrooms
2 TABLESPOONS Olive oil
70 g Cashew nuts
7-10 Tbsp Salt
100 g Spring onions
250 g Couscous
100 g Whole milk yoghurt
150 g Sheep's cheese
1 red peppers

Directions

1
Clean and clean the mushrooms. Heat 1 tablespoon of oil in a frying pan and roast the cashews for about 6 minutes. After 3 minutes add the mushrooms. Season with salt. Clean, wash and cut spring onions into rings.
2
Bring 1/4 litre of water, 1 tablespoon of oil and 1 teaspoon of salt to the boil. Remove the pot from the heat and stir in the couscous. Let it swell for 2 minutes. Add yoghurt and spring onions and continue cooking on low heat for 2-3 minutes.
3
In between, separate the semolina grains with a fork. Crumble the cheese. Wash and clean the pepperoni and cut into fine rings. Fold mushroom-nut pan, pepperoni and cheese into the couscous and arrange on plates.