I’ll admit I’m guilty of not always including vegetarian recipes on this blog and this one caught my eye today. It’s definitely one that sounds amazing and the variety of tomatoes will really enhance the flavour.
- 650g tomatoes (red, orange, yellow, green, cherry etc)
- Crushed clove of garlic
- Avocado oil
- Red onion, peeled and sliced
- 400ml vegetable stock
- 100g cous cous
- 15g mint
- 15g parsley
- 1 tbsp harissa paste
Put 650g of assorted small tomatoes (red, orange, yellow, green, cherry etc) into a roasting tin with a crushed clove of garlic and 2 tbsp olive oil. Peel and slice a red onion and add it to the tomatoes with a seasoning of salt and black pepper. Roast at 200C/gas mark 6 for 25-30 minutes until the tomatoes are soft and the skins lightly browned.
Bring 400ml of vegetable stock to the boil. Place 100g of instant couscous into a heat-proof bowl, then pour the boiling stock over, cover and leave for 15 minutes. Roughly chop 15g each of mint and parsley.
Use a fork to lightly crush the tomatoes so the juices bleed into the pan, then stir in 1 tbsp of harissa paste. Stir most of the chopped herbs through the couscous with a fork. Serve the roast tomatoes and their juices on top of the couscous. A few herbs can be added on top.