Couscous with Roasted Tomatoes and Pineapples

 Couscous

 

Soften couscous

Cherry tomatoes and pineapple toss with olive oil and chopped parsley

Roasted tomatoes and pineapples

Ingredients

(A)       Cherry Tomatoes                      150g

            Pineapple (cubed)                     100g

            Olive Oil                                       1.5 Tbsp

            Fresh Parsley (chopped)               2 Tbsp                              

(B)       Couscous                                   80g

            Boiling Water                           150g

(C)       Lemon Zest                                   1 no

            Lemon Juice                                 1 tsp

            Salt & Pepper                          to taste

Method:

1. Preheat oven to 200ºC.  Place tomatoes and pineapple cubes, olive oil and parsley in an ovenproof dish.  Toss together, then roast for about 8-10 minutes until tomatoes are soft and the skin have burst.  Leave to stand for 5 minutes.

2. Put the couscous in a heatproof bowl.  Pour over the boiling water, cover and leave to stand for 8-10 minutes until soft and the liquid is absorbed.  Fluff up with a fork.

3. Add the tomatoes and their juices, lemon zest and lemon juice, season with salt and pepper, gently toss together.  Serve warm or cold.