Slow-cooked vine tomatoes with garlic
Enjoy slow-cooked vine tomatoes with garlic as a summer side dish. Woody herbs like thyme, rosemary or bay can also be added to flavour the oil
Giant couscous & tomato salad with zhoug-style dressing
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Serves 4
Skip to ingredients
- 4 large vine tomatoesdiced
- ½ red onionfinely chopped
- 150g giant couscousor fregola
For the zhoug-style dressing
- ½ small bunch of corianderroughly chopped
- handful of parsleyleaves, roughly chopped
- 1 lemonjuiced
- 2 green chillieschopped
- 1 garlic cloveroughly chopped
- ½ tsp ground cumin
- ½ tsp caster sugar
- 3 tbsp olive oil
Nutrition: Per serving
- kcal222
- fat9g
- saturates1g
- carbs26g
- sugars5g
- fibre6g
- protein6g
- salt1.3g
Method
step 1
Put the tomatoes and onion in a large bowl with ½ tsp sea salt. Toss and leave to sit.
step 2
Cook the couscous in a pan of boiling salted water for 8-10 mins until tender (don’t overcook it – you want it a bit under so it can soak up the juices from the tomato), then drain really well. Cool for 10 mins then toss with the tomato and onion mixture.
step 3
Blend all the dressing ingredients with 1 tbsp water and ½ tsp sea salt until smooth. Drizzle some over the couscous, then serve the rest on the side for people to help themselves.
