Ingredients
The following ingredients have 4 Servings
- 1 punnet cherry tomatoes, halved
- 2 red onions, cut into eighths
- ¼ cup olive oil
- ½ tsp salt, plus extra for seasoning
- 3 cups reduced-salt chicken stock
- 2 tbsp butter
- 2 cups couscous
- ¼ cup roasted cashews, roughly chopped
- ¼ cup chopped parsley, to serve
Instruction
- <p>Heat your oven to 180C. Toss the cherry tomatoes and red onions with the olive oil and season to taste with salt. Spread over a roasting tray lined with baking paper and cook for 30-40 minutes, until softened and slightly charred. </p> <p>Place the chicken stock into a medium saucepan and bring to the boil. Add the butter, salt and cous cous, cover and remove from the heat. </p> <p>Allow to steam for 5 minutes, then stir through the tomato and onion, including any juices and oil from the pan. </p> <p>Turn the cous cous out onto a serving plate and scatter with the cashews and parsley to serve.</p> <p><b>Tip: </b>Paired with my <a href="https://www.goodfood.com.au/recipes/adam-liaws-slowcooked-tunisian-lamb-with-rosemary-20171128-gzu851">juicy Tunisian slow-cooked lamb shoulder</a>, this roasted tomato and cashew cous cous is a great dish for the warmer months that won't feel like it's slowing you down.</p>
