Look out for harissa (Moroccan chilli paste) in the spice or 'special selection' areas of most large supermarkets. Alternatively, mix a little chilli sauce into 2 teaspoons tomato purée and use that instead.
1 Place the couscous in a shallow dish and pour over the stock. Leave to stand for 10 minutes until all the stock has been absorbed. Fluff of with a fork.
2 Meanwhile, brush a large griddle pan with 1 teaspoon of the oil and heat until smoking. Mix the remaining oil with the harissa and spread over the cut side of the plum tomatoes. Place cut-side down on the griddle and cook for 2 minutes.
3 Stir the sun-dried tomatoes, olives, capers and coriander into the couscous and season.
4 Divide the couscous between the serving plates. Arrange the tomatoes over the couscous, top with the rocket and serve.
information per serving
Per serving: 243 calories. fibre 2g, carbohydrate 38g, fat 9g, sat. fat 1g, protein 6g, added sugar none, salt 1.1g
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