Arguably the most popular North African ingredient to stay in some sort of vogue is cous cous.I can even remember the first time I cooked it – I was 17 years old and it was the first time I'd ever thrown a real, grown-up dinner party (it was also a double date of sorts, but the less said about that, the better). Since then it's been one of my regular warm-weather dishes. Cous cous is fantastic at absorbing flavour and doesn't feel heavy or stodgy, as other starchy foods can.
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
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.
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.
Allow to steam for 5 minutes, then stir through the tomato and onion, including any juices and oil from the pan.
Turn the cous cous out onto a serving plate and scatter with the cashews and parsley to serve.
Tip: Paired with my juicy Tunisian slow-cooked lamb shoulder, 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.