- 12 big plum tomatoes, halved
- 1 tbsp harissa
This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 3 onions, very thinly sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 4 tbsp Greek-style yogurt
- 1 tbsp tahini paste
- 1 garlic clove, crushed
- 200g couscous
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
- ½ small pack mint, roughly chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- ½ small pack parsley, roughly chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 50g toasted flaked almond
- 400g can chickpea, drained and rinsed
Heat oven to 200C/180C fan/gas 6. Toss the tomatoes in harissa and 2 tbsp of the oil. Season and spread in a roasting tin, cut-side up, and bake for 40-45 mins.
Heat the remaining oil in a large frying pan. Tip in the onions and sizzle for a couple of mins. Turn down the heat, season and cook for 15 mins or until golden and caramelised. In a bowl, mix the yogurt, tahini and garlic with some seasoning. Set aside.
Tip the couscous into a large bowl. Pour over 400ml boiling water. Cover with cling film and leave to stand for 10 mins or until all the water has been absorbed. Fork though the herbs, almonds, chickpeas and half the onions. Top with the tomatoes and the remaining onions, and serve with a dollop of the yogurt sauce.