Roasted cherry tomato and cashew cous cous recipe

Arguably the most popular North African ingredient to stay in some sort of vogue is cous cous.I can even remember the first time I cooked it – I was 17 years old and it was the first time I'd ever thrown a real, grown-up dinner party (it was also a double date of sorts, but the less said about that, the better). Since then it's been one of my regular warm-weather dishes. Cous cous is fantastic at absorbing flavour and doesn't feel heavy or stodgy, as other starchy foods can.

 

Ingredients

1 punnet cherry tomatoes, halved

2 red onions, cut into eighths

¼ cup olive oil

½ tsp salt, plus extra for seasoning

3 cups reduced-salt chicken stock

2 tbsp butter

2 cups couscous

¼ cup roasted cashews, roughly chopped

¼ cup chopped parsley, to serve

Method

Heat your oven to 180C. Toss the cherry tomatoes and red onions with the olive oil and season to taste with salt. Spread over a roasting tray lined with baking paper and cook for 30-40 minutes, until softened and slightly charred.

Place the chicken stock into a medium saucepan and bring to the boil. Add the butter, salt and cous cous, cover and remove from the heat.

Allow to steam for 5 minutes, then stir through the tomato and onion, including any juices and oil from the pan.

Turn the cous cous out onto a serving plate and scatter with the cashews and parsley to serve.

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