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1
Bring the stock to the boil in a small saucepan.
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2
Turn off the heat.
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3
Add the oregano and couscous, stir and cover.
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4
Remove from heat and set aside for 5 minutes until the stock has been absorbed.
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5
Turn on the heat to medium.
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6
Add two teaspoons of oil to the skillet.
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7
Add the onion and cook, stirring occasionally until translucent and softened, about 5 minutes.
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8
Add the lemon zest and capers to the skillet and cook for one minute.
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9
Add the couscous and mint to the skillet and cook, stirring constantly until heated through, about 2 minutes.
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10
Heat the remaining 3 teaspoons of the oil in non-stick skillet over medium-high heat.
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11
Season the tomato slices with black pepper.
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12
Add the tomato slices and sear on each side.
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13
About 4 minutes per side or until a brown crust forms.
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14
Be careful not to over cook.
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15
Remove and set aside.
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16
Divide greens amongst 4 serving plates (or 2 to make it a main dish).
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17
Then place the couscous on top of each greens.
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18
Top the fried tomato slices, sprinkle toasted almond slices and feta cheese over the tomatoes.
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19
Sprinkle a tiny amount of flaky sea salt on the tomato slices.
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20
Drizzle with a small amount of good extra-virgin olive oil.
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21
Add more black pepper to taste and serve immediately.
