- 400g vine tomatoes
- 250g baby plum tomatoes
- 1 red onion
- 2 tsp black onion seeds
- 150g wholewheat couscous
- A handful of flat leaf parsley
- 100g houmous
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 300ml boiling water
- Roasting tin
- 1.
Preheat your oven to 210°C/Fan 190°C/Gas 7. Fill your kettle and boil it. Slice the vine tomatoes into 6-8 wedges and place them in a roasting tin. Tumble in the baby plum tomatoes. Peel and slice the red onion into 8-10 thin wedges. Add them to the tomatoes.
- 2.
Drizzle over 1 tbsp olive oil and season with a pinch of salt and pepper. Add the black onion seeds. Toss together to coat the tomatoes in the oil and seasoning, then slide the tin into the oven. Roast for 15 mins, till the tomatoes are tender and just bursting and the onion a little charred.
- 3.
Meanwhile, tip the couscous into a large heatproof bowl and pour in 300ml boiling water from your kettle. Swirl to mix, then pop a plate over the bowl and leave the couscous to soak for 12 mins. The couscous will soak up most of the water and become tender.
- 4.
While the couscous soaks, finely chop the parsley leaves and stalks.
- 5.
When the couscous has soaked for 12 mins, drain off any excess water then tip the couscous back into the bowl. Add most of the parsley, 1 tbsp olive oil and a pinch of salt and pepper. Stir to mix.
- 6.
Divide the herby couscous between 2 warm plates or bowls. Spoon over the roast tomatoes and onion with any juices from the tin. Top with spoonfuls of the houmous and the remaining chopped parsley to serve.