This weeks recipe is for Roasted Tomato Couscous with a delicious and spicy harissa sauce. Harissa is a North African chilli pepper paste that adds a delightful amount of heat to this recipe, but as its combined in a sauce to be served with the couscous it can be used sparingly should you be wary of the heat.
This is a fantastic recipe for a healthy lunch and serves 4.
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20 cherry tomatoes, halved
1 tbsp harissa
3 tbsp olive oil
3 onion very thinly sliced
4 tbsp Greek-style yogurt
1 garlic clove, crushed
½ small pack mint, roughly chopped
½ small pack parsley, roughly chopped
Heat oven to 200C/180C fan/gas 6. Toss the tomatoes in 2 tbsp of the oil. Season and spread in a roasting tin, cut-side up, and bake for 20-55 mins.
Heat the remaining oil in a large frying pan. Tip in the onions and sizzle for a couple of mins. Turn down the heat, season and cook for 15 mins or until golden and caramelised. In a separate bowl, mix the yogurt, harissa and with some seasoning. Set aside.
Tip the couscous into a large bowl. MIx Veg stock with 400ml boiling water and pour over couscous. Cover with cling film and leave to stand for 10 mins or until all the water has been absorbed. Fork though the herbs and half the onions. Top with the tomatoes and the remaining onions, and serve with a dollop of the yogurt sauce.