4 bunches British Cherry or Baby Plum Tomatoes on the Vine
1 red onion, thinly sliced
4tbsp olive oil
2tsp vegetable stock powder or 1 vegetable stock cube
400g can chick peas, rinsed and drained
Finely grated zest and juice of 1 small lemon
2tbsp chopped fresh mint
2tbsp chopped fresh parsley
200g feta cheese
Salt and freshly ground black pepper
In this light meal, couscous and chick peas are flavoured with lemon, mint and parsley topped with roasted British vine tomatoes, with crumbled feta cheese sprinkled on top. Delicious!
Prep time: 15 minutes
Cooking: 10 minutes
Suitable for vegetarians
1. Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4. Put the tomatoes into a roasting tin with the red onion and sprinkle with 2tbsp of the olive oil. Season with salt and black pepper, then roast for 8-10 minutes.
2. Meanwhile, dissolve the stock powder or cube in 450ml boiling water. Put the couscous into a heatproof bowl and add the stock. Stir, then leave for 10 minutes to swell. Fluff up the grains with a fork, then stir in the chick peas, remaining olive oil, lemon zest, lemon juice, mint and parsley.
3. Share the couscous between 4 serving plates and top with the red onion. Crumble the feta cheese on top, then finish off each one with a bunch of roasted tomatoes.
Cook’s tip: Choose a different grain from couscous, such as bulghar wheat or quinoa.
Did You Know?
If all the British tomato plants were lined up end to end, they would wrap round the equator 8 times.