Roasted cherry tomato and cashew cous cous recipe

Adam Liaw
This couscous absorbs both the stock and the roasting juices from the tomato to yield a dish that's strongly savoury and ...
This couscous absorbs both the stock and the roasting juices from the tomato to yield a dish that's strongly savoury and slightly sweet.  Photo: William Meppem
Difficulty
Easy
Dietary
Vegetarian

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.

Ingredients

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

Method

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.