Caramelised onion, feta & beetroot couscous

Name: Caramelised onion, feta & beetroot couscous
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 2 red onions, peeeled and thinly sliced; 2 tbsp red wine vinegar, plus 1 tsp; 3 tbsp olive oil; 3 tbsp light brown muscovado sugar; 100 g pack Ainsley Roasted Vegetable Couscous; 180 g pack beetroot in a sweet chilli marinade; 25 g pack basil, leaves picked; 200 g pack Essential Greek Feta

Flavoured couscous pouches are a brilliant ingredient for the harried cook on a weekday. Make double for lunchboxes for the week ahead if you like, and use up the whole pack of basil.

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Vegetarian

Serves2
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 red onions, peeeled and thinly sliced
2 tbsp red wine vinegar, plus 1 tsp
3 tbsp olive oil
3 tbsp light brown muscovado sugar
100g pack Ainsley Roasted Vegetable Couscous
180g pack beetroot in a sweet chilli marinade
½ x 25g pack basil, leaves picked
½ x 200g pack Essential Greek Feta

Preheat the grill to its highest setting. Scatter the onions onto a lipped baking sheet. Drizzle with 2 tbsp vinegar and 1 tbsp oil, then sprinkle over the sugar. Grill for 15-20 minutes, turning frequently until caramelised.
Soak the couscous in a bowl according to pack instructions.
Cut the beetroot into wedges and add to the couscous. Add 1 tsp vinegar, the remaining 1 tbsp oil and ½ the caramelised onions, then mix together.
Tear in the basil and transfer to plates, then crumble the feta on top and spoon over the remaining onions.

Cook’s tip

If you have wholewheat or regular couscous in the storecupboard, use this instead – add 150g boiling vegetable stock to 100g couscous. For extra flavour, add finely chopped salad onions or garlic and any leftover fresh herbs you may have.

Typical values per serving when made using specific products in recipe