Christmas Cous Cous

Christmas Cous Cous

Preparation time: 30 mins
Cooking time: 1 hour


  • chilli
  • Olives (preserved with olive oil and brine if poss
  • spring onion
  • Herb feta
  • olive oil
  • green pepper
  • Cherry tomatoes
  • garlic
  • Balsamic vinegar
  • Coriander
  • Cous cous
  • Dried Oregano (or basil)
  • salt


Slice peppers and tomatoes into oven tray. Keep the seeds from the peppers aside and mix with oregano, salt, garlic, oil, chilli and vinegar. If you managed to get the olives preserved in oil and brine, drain this juice from the packet. Spoon the herb mixture on to the peppers and tomatoes. Add the drained olive juice to the tray .Try not to pour directly over the veggies as it will wash off the herb mix. Stick the veggies into the oven on grill until some of the skins are blackened and the veggies are slightly shrivelled. Drain the juice from the tray and keep aside. You can return the veggies to the oven (with the heat off) if you want them more cooked. Use the drained juice from the tray with the water to cook the cous cous. Add some olive oil when fluffing the cous cous. Deseed olives and cube feta, add with veggies to cous cous. Chop up the coriander and spring onion and add. Mix together. This is also good with kernels of corn (the frozen ones) added with the pepper and tomatoes. And maybe some nuts in at the end, roasted pine nuts are the best but cashews work too.



Chakalaka chicken

2012-02-06 10:57 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.

Find a recipe


Talking About


Review: Three Wise Monkeys in Sea Point

We try some ramen and poké bowls at Sea Point's newest Asian go-to.


Find a restaurant

There are new stories on the homepage. Click here to see them.