Tomato and Herb Couscous

With thanks to Sally Butters and her article on page 18 of the ‘Your Weekend’ Section of the Christchurch ‘Press’, 12 January 2019. This goes well with Marinated Lamb with Fresh Herbs, and it open to all sorts of variations and interpretations. Experiment!



1 cup instant couscous.

1 tblsp olive oil.

Salt to taste.

1 cup boiling water.

12-14 cherry tomatoes.

¼ cup olive oil.

2 cloves garlic, peeled and chopped.

1 large shallot, sliced into rings.

½ tsp ground cumin.

½ tsp ground cinnamon.

¼ cup cashews.

¼ cup sliced almonds.

¼ cup sultanas.

1 tblsp honey.

1 tblsp balsamic vinegar.

A little more salt to taste.

½ cup freshly chopped mixed herbs.



Put the tomatoes in a bowl and set aside. Prepare the shallot and garlic, place in a bowl and set aside. Mix the spices in a small container and set aside. Mix the nuts, sultanas, honey, vinegar and salt together in a small bowl and set aside. Prepare the herbs, place in a small bowl and set aside. The above can be prepared well ahead of time, but the couscous should be prepared when starting to cook. When starting, place the couscous, oil and salt in a bowl and add the boiling water. Stir well and set aside in a warm place.



Place the couscous, olive oil and salt in a bowl, add the boiling water, stir through, cover allow to sit for 15 minutes. While the couscous is sitting, heat the ¼ cup of oil in a deep pan and stir fry the tomatoes. Remove and keep warm. Add the onion and garlic to the pan and stir fry until the onion is beginning to caramelise. Add the spice mix and stir fry for another 30 seconds

Reduce the heat under the pan to medium and add the nut mixture, stirring well to combine. Allow the mixture to bubble for a minute or two, then add the mixed herbs and the couscous. Stir through to thoroughly combine, then transfer to a serving bowl. Scatter the tomatoes on top and serve immediately as a side dish to Sally’s Marinated Lamb, or any similar preparation.


Serves: 2.

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