04 Mar 2006

Marinated Couscous with Harissa Tomatoes

250gramcouscous
350ml.hot vegetable stock
4sun-dried tomatoes in oil, drained and chopped
50grampitted black olives, quartered
1tablespooncapers
30gramfresh coriander leaves, chopped
----For the tomatoes----
1tablespoonolive oil
2teaspoonharissa paste
6plum tomatoes, halved
40gramrocket
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.

Nutritional information per serving

Per serving: 243 calories.
fibre 2g, carbohydrate 38g, fat 9g, sat. fat 1g, protein 6g, added sugar none, salt 1.1g

 

Keywords

lang:nl maincourse

 

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Source
BBC Vegetarian Good Food 1999 (apr) p59
Servings
4
Preparation times
Prep: 10 Minutes
Cook: 15 Minutes
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