Roast Tomatoes on Couscous

Thank you Peat for this recipe that uses Harissa. As yet I have not tried it.
650 gm of small cherry tomatoes, varied in types and colours
2 cloves of garlic, peeled and crushed
2 Tblsp olive oil
1 red onion, peeled and sliced
salt and pepper to taste
400 ml vegetable stock
100 gm couscous
15 g mint
15 gm parsley
1 Tblsp Harissa paste
Preheat the oven to 200 C, 400 F or Gas Mark 6.
Put the tomatoes into a roasting tin with the garlic, onion and salt and pepper to taste. Drizzle over the olive oil.
Place in the hot oven until the tomatoes are soft and the skins slightly brown and split.
Bring the vegetable stock to the boil. Place the couscous in a heat-proof bowl and pour the boiling stock over. Cover and leave for 15 minutes.
Chop the mint and parsley.
Use a fork lightly squash the tomatoes so that the juices run out into the pan. Stir in the Harissa paste. Stir most of the herbs into the tomato mix.
Serves 2 people.
Half the couscous between the two plates. Pour the tomato mix on top of the couscous.
Garnish with the remainder of the herbs.
Instead of mint and parsley use chopped basil and lemon zest with a dash of lemon juice


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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