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Chaplaincy to The Manchester Universities. The RNCM & The University Of Law.

Tomato & Couscous Stew

Cherry tomatoes are a treat to be savoured and this dish really highlights the power of their explosive sweet & sour properties. Why not take it to the next level by adding a dash balsmic vinegar and serving with a light cheese such as fresh mozzarella or some salty feta.

Recipe Video

Recipe Ingredients

½ onion – finely diced
2 garlic clove – finely chopped
2 tsp Mediterranean blend
½ tin chopped tomatoes
100g cherry tomatoes – stems removed
250ml water
50g couscous (or gluten-free grain i.e basmati rice or quinoa)

Optional Ingredients

Optional – extra virgin olive oil, mozzarella, parmesan, pesto, fresh basil, green salad, chopped salad, feta, flaked almonds

Recipe Instructions

Wash & prepare vegetables as described, pre-heat oven to 160’C.

In a saucepan over medium heat sweat onion with a little oil until soft and translucent (3-4 mins).

Add the garlic and cook for a further minute.

Now, add Mediterranean blend, be careful not to make too much smoke (turn the heat down if needed).

Add the tin of chopped tomatoes bring to a simmer cover with a lid and leave on a very low heat for at least 10 minutes this allows the flavours to develop.

Meanwhile, place the cherry tomatoes on a suitable oven tray and drizzle with oil salt and pepper before placing in the oven for 8-10 minutes, after which they should be soft and ready to burst.

Finally, add water and couscous to the tomato pan and bring back to a simmer and cook for a further 6-8 minutes stirring occasionally until the couscous is cooked and tender.

Check the stew before serving in a bowl topped with the roasted tomatoes, perfect with a crunchy green salad on the side.

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