Sun dried tomato couscous recipe
information
Calories per serving 430.
ingredients
175 g (6 oz) couscous
175 ml (6 fl oz) boiling water
1/2 vegetable stock cube
25 g (1 oz) sun dried tomatoes, chopped finely
1 tablespoon sun dried tomato puree
25 g (1 oz) stoned black olives, quartered
4 spring onions, sliced
1 tablespoon sesame seeds
salt and freshly ground black pepper
2 tablespoons torn fresh basil leaves, to garnish
175 ml (6 fl oz) boiling water
1/2 vegetable stock cube
25 g (1 oz) sun dried tomatoes, chopped finely
1 tablespoon sun dried tomato puree
25 g (1 oz) stoned black olives, quartered
4 spring onions, sliced
1 tablespoon sesame seeds
salt and freshly ground black pepper
2 tablespoons torn fresh basil leaves, to garnish
method
1. Place the couscous in a bowl and pour over the boiling water
2. Crumble in the stock cube and stir in the sun dried tomatoes and tomato puree.
3. Cover the bowl with clingfilm and leave it to stand for 15 minutes. The couscous will absorb the water and become tender
4. Add the olives and spring onions to the couscous.
5. Gently dry fry the sesame seeds in a small saucepan until they begin to brown.
6. Add them to the couscous. Season,
7. garnish with the basil leaves, and serve.
2. Crumble in the stock cube and stir in the sun dried tomatoes and tomato puree.
3. Cover the bowl with clingfilm and leave it to stand for 15 minutes. The couscous will absorb the water and become tender
4. Add the olives and spring onions to the couscous.
5. Gently dry fry the sesame seeds in a small saucepan until they begin to brown.
6. Add them to the couscous. Season,
7. garnish with the basil leaves, and serve.
serving amount
serves 2
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