This recipe is one of my favorites featuring salty fried feta with lemon pearl couscous. Pan fried brussels sprouts and crispy chickpeas make it even more delicious!
In an attempt to recreate one of my favorite foods from when I visited Greece, I tried to make a whole meal centered around feta saganaki. We returned to the same restaurant multiple nights in a row just for me to get the hot, fried cheese drizzled with honey again and again because it was SO good.
This recipe has a lot of different components, but it is really not complicated and you can cook the chickpeas, brussels sprouts, and feta all in one pan on the stove – saving you from having to do lots of dishes and avoid turning on the oven.
You can also choose which things you want to include and which ones to omit – not a fan of brussels sprouts? No problem! Either leave them out of the recipe entirely or substitute them with another vegetable like zucchini or cauliflower, both of which can be easily pan fried. Want to simplify the recipe into a quick and creamy meal? I suggest focusing in on the garlic greek yogurt, the couscous, and the feta – it’s the perfect salty and comforting dish. Or just follow the recipe and make the entire thing!
Fried Feta with Lemon Pearl Couscous
Ingredients
Couscous:
- 1 cup pearl couscous
- 1 1/4 cups vegetable broth
- 1 Tbsp olive oil
- 2 Tbsp fresh lemon juice
- 2 tsp lemon zest
- 1 sprig fresh thyme, leaves removed (reserve some for garnish)
- 4-5 small leaves fresh sage, for garnish
Feta:
- 8 oz block feta, sliced into 8 equal-sized pieces
- 1 large egg
- 1/2 cup flour
- 2 Tbsp vegetable oil
- 1 Tbsp honey, for serving
Chickpeas:
- 1 – 15.5 oz can chickpeas
- 1 Tbsp olive oil
- 1/4 tsp salt
Brussels Sprouts:
- 8-10 brussels sprouts, halved
- 1 Tbsp olive oil
Garlic Greek Yogurt:
- 1 cup Greek yogurt, plain
- 2 cloves garlic, halved
Sauce (optional):
- 2 Tbsp yellow onion, diced
- 1 clove garlic, minced
- 2 tsp tomato paste
- 2 Tbsp olive oil, divided
- 1/2 cup dairy or non-dairy milk, unsweetened
Directions
- Prepare the garlic greek yogurt by combining the garlic and greek yogurt in a food processor and blending until smooth.
- Drain and rinse chickpeas, let dry or pat dry with a paper towel. Heat 1 Tbsp olive oil in a large pan. Add the chickpeas and season with salt. Cook chickpeas, stirring occasionally, lightly browned and crispy, about 6-8 minutes. Remove from pan and set aside.
- Meanwhile, heat 1 Tbsp olive oil in a medium pot over medium heat. Add couscous and toast for 2 minutes, stirring occasionally. Add vegetable broth and bring to a boil. Reduce heat to a simmer and cover. Cook 10 minutes, until all water has been absorbed. Stir in lemon juice, lemon zest, and thyme.
- In the same pan used for the chickpeas, heat another 1 Tbsp olive oil and add the Brussels sprouts cut side down. Cook until the they start to caramelize and soften, about 5-7 minutes. Remove from pan and set aside.
- Prepare the sauce, if using. In a small pot heat 1 Tbsp olive oil over medium heat. Add onion and cook for 2-3 minutes. Season with salt and pepper. Stir in garlic and tomato paste. Cook until tomato paste starts to caramelize, about 2 minutes. Add milk and whisk to combine. The sauce should become smooth and start to thicken.
- In a small bowl, whisk the egg. Dip each piece of feta into the egg, then lightly coat with flour.
- In the same pan used for the chickpeas and brussels sprouts, heat 2 Tbsp vegetable oil. Cook the feta about 2 minutes per side, until golden brown.
- Assemble the dish by spreading the garlic greek yogurt as a base, layer on the couscous and top it with brussels sprouts and chickpeas. Then add the fried feta with a drizzle of sauce, if using, and honey. Garnish with fresh sage and thyme.
