Triple Tomato Giant Couscous

Yield: 2-3

Print

With ImageWithout Image

Tomato giant couscous

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

An easy triple tomato giant couscous dish, perfect for meal prep as it's even better the next day. Pair with tofu 'feta' for extra zing and protein.

Ingredients

• 3 garlic cloves
• ½ red onion (or 1 shallot)
• 200 g cherry tomatoes
• 150 g giant couscous
• 1 tsp cumin
• 500 ml water
• 1 tin (400 g) chopped or cherry tomatoes
• 1 stock cube
• 200 g cavolo nero or kale, tough stems removed
• 6–8 sun-dried tomatoes, chopped
• 1 x 700 g jar of chickpeas (or 2 tins), drained
• 1–2 tsp harissa (optional)
• 1–2 tsp sherry vinegar
• Fresh herbs (parsley, basil, chives)
• Olive oil
• Salt and pepper

Instructions

1. Finely chop the onion and mince the garlic. Heat a medium pot over medium heat and add 2–3 tbsp of olive oil. Sauté the onion for 5 minutes, until softened, then add the garlic and cumin and stir for 1 minute.
2. Add the cherry tomatoes and cook for 5–7 minutes, until they begin to burst and soften. Then add the couscous, water, stock cube, and tinned tomatoes, along with a generous pinch of salt.
3. Bring to a boil, then reduce to a gentle simmer and cover with a lid. Cook for about 10 minutes, stirring occasionally.
4. Add the cavolo nero, chickpeas, sun-dried tomatoes, and harissa (if using), along with a splash of water if needed. Replace the lid and cook for another few minutes, until the cavolo nero has softened.
5. Remove from the heat and stir through the sherry vinegar and chopped herbs. Season with salt and pepper to taste.