Persimmon Couscous with Feta

3 persimmons, diced
1 shallot, diced
Handful of parsley, chopped
1 ½ cups of couscous
½ cup feta cheese
2 tablespoons olive oil
1 ½ cups vegetable stock
Pinch of black pepper

Heat a pot over medium heat and add 1 tablespoon of olive oil. Fry the shallot and persimmon for 5 minutes then transfer to a bowl

Add 1 tablespoon of olive oil to the pan and add the couscous to toast for 2 minutes before adding the onion and persimmon back into the pan. Sprinkle over black pepper

Pour in the vegetable stock, cover and simmer over a low heat until all the liquid has been absorbed and the couscous is tender

Remove from the pot and mix in the feta cheese and parsley

Best served warm