Mediterranean Pearl Couscous with Roasted Squash, Whipped Feta, and Za’atar Almonds

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. On a large sheet pan, toss the squash, red onion, 2 tbsp olive oil, 1 tsp za’atar, smoked paprika, ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Spread in a single layer.

2. 2

   Roast the squash and onion for 25 to 30 minutes at 220 °C / 425 °F, stirring halfway through, until the squash is tender and browned at the edges and the onion is soft.

3. 3

   Meanwhile, place the almonds in a small skillet over medium heat. Add 1 tsp olive oil, the remaining 1 tsp za’atar, and a pinch of salt. Toast for 2 to 3 minutes, stirring constantly, until fragrant. Set aside.

4. 4

   In a bowl or small processor, blend 120 g / 4.2 oz of the feta with the Greek yogurt, 2 grated garlic cloves, lemon zest, 1 tbsp lemon juice, and 1 tbsp olive oil until thick and spreadable. Set aside.

5. 5

   Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add the chopped garlic clove and cook for 30 seconds. Stir in the pearl couscous and toast for 2 minutes, stirring, until lightly golden.

6. 6

   Pour in the hot vegetable broth, add 1/2 tsp salt, and bring to a boil. Lower the heat, partially cover, and cook for 8 to 10 minutes until the couscous is tender and the liquid is absorbed. Turn off the heat and let stand for 2 minutes.

7. 7

   Transfer the couscous to a large bowl and mix with the cucumber, parsley, mint, the remaining 1 tbsp lemon juice, the remaining 1 tbsp olive oil, and a pinch of black pepper.

8. 8

   To serve, spread the whipped feta on the base of a serving platter or divide among plates. Spoon the pearl couscous on top, then add the roasted squash and onion. Crumble the remaining 60 g / 2.1 oz feta over the top and finish with the za’atar almonds. Adjust salt and pepper to taste.