I’ve only just recently gotten back into couscous, and oh my I forgot how bloody wonderful it is! It literally goes with every ingredient, it’s healthy, easy to make and pretty damn tasty. This little recipe I made up a few weeks ago and have eaten it about five times since – it’s the perfect mid week dinner. You can spice this dish up with capsicum, pumpkin, eggplant – the list is endless… You’ll always want to keep couscous in your cupboard after this. The roasted cherry tomatoes with balsamic are definitely the star of the dish.
- 1/2 punnet cherry tomatoes
- 1 tsp balsamic vinegar
- 1/2 sweet potato, peeled and chopped into small chunks
- 1 tbl olive oil (1/2 to drizzle on tomatoes, 1/2 for cooking)
- 2 cloves garlic, finely chopped
- 1/2 red onion, finely chopped
- 1 cup vegetable stock
- 1/2 cup water
- 1 1/2 cups couscous
- 2 tbl pesto
- 1 tsp dried herbs
Preheat the oven to 180 degrees and place tomatoes on a tray lined with baking paper. Drizzle some olive oil and balsamic on top then cook for about 15 minutes.
Boil the sweet potato in a small saucepan until tender, then drain.
Heat the oil in a medium pot and add the onion and the garlic. Then pour the stock and water and bring to the boil. Remove from heat, add the couscous then cover with a lid.
Once the couscous is cooked add the sweet potato, pesto and mix.
Serve the couscous with cherry tomatoes and a sprinkle of dried herbs. A cheeky drizzle of balsamic vinegar on top tastes a treat too!
Happy cooking, love Jem x