Grilled cherry tomatoes cous cous

Grilled cherry tomato Couscous
Prep time
Cook time
Total time
A more time consuming recipe but believe me worth the effort, delicious couscous, make a batch for the fridge
Serves: 8
  • 4 tbsp. Coconut Oil
  • 2 x Onions (sliced into 2mm thick rings)
  • 1 tsp Honey
  • ½ tsp Ras El Hanout
  • 60g Sultanas
  • 600g Cherry Tomatoes
  • 500g Couscous
  • 25g Unsalted Butter (diced)
  • 1 tsp Cumin Seeds (toasted and lightly crushed)
  • 1 x Garlic Clove (crushed)
  • 80g Toasted Almonds (roughly chopped)
  • 25g Rocket (roughly chopped)
  • 20g Fresh Coriander (roughly chopped)
  • 20g Parsley (roughly chopped)
  • 20g Mint (roughly torn)
  • 2 tbsp. Lemon Juice
  • 2 tbsp. Olive Oil
  • Salt & Pepper
  1. Preheat the oven to 150C
  2. In a medium frying pan over a medium heat add 1 tbsp. coconut oil, onions, honey, ras el hanout, ¼ tsp salt & ¼ tsp of pepper. Cook for 15-30 mins, until the onions are soft, dark brown and sweet. Remove from the heat, stir in the sultanas and set aside
  3. Place a griddled pan on a high heat and add 1 tbsp. coconut oil and the cherry tomatoes, cook on hot for about 4 mins until the skin is slightly charred and the flesh is soft, set aside
  4. Line the base of a roasting tin wit baking paper and put in the couscous along with ½ tsp salt. Pour over 800ml boiling water and 2tbsp olive oil. Stir and leave to soak for 10 mins covered with foil. Dot the soaked couscous with the butter cubes, cover with foil again and bake in the oven for 15 mins. Remove from the oven and fluff up with a fork.
  5. Once the couscous has cooled slightly transfer it into a large bowl. Add the onion and raisin mix and stir. Add the cumin seeds, garlic, almonds, rocket and most of the herbs and add the lemon juice, mix gently,
  6. Place on a serving plate, scatter the cherry tomatoes and the left over herbs