Cherry tomatoes and pineapple toss with olive oil and chopped parsley
Roasted tomatoes and pineapples
(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
- 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.
- 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.
- Add the tomatoes and their juices, lemon zest and lemon juice, season with salt and pepper, gently toss together. Serve warm or cold.