Sunday, June 2, 2013

Couscous with Roasted Tomatoes and Pineapples


Soften couscous

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


  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.
  1. 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.
  1. Add the tomatoes and their juices, lemon zest and lemon juice, season with salt and pepper, gently toss together.  Serve warm or cold.

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