Tomato couscous
This easy tomato couscous recipe using the Staub cocotte (Dutch oven) can be made in around 20 minutes and perfect for main meals, cold with salad, picnics or packed lunches.
Servings: 6 -8 portions
Ingredients
- 1 tbsp rapeseed oil
- 1 red onion sliced into half moons
- 3 garlic cloves peeled and finely chopped
- 600 ml tomato juice
- 1 vegetable bouillon cube
- 1/2 tsp smoked paprika
- 200 ml hot water
- 300 g couscous
- small handful toasted flaked almonds optional
- a few sprigs of fresh thyme or dried
- a handful of chopped cherry tomatoes
Instructions
- Heat the rapeseed oil in the cocotte over a medium heat.
- Gently fry the red onion for several minutes then add the garlic and fry for a couple of minutes more.
- When the onions and garlic are softened, stir in the tomato juice, vegetable stock cube and paprika and bring to a simmer.
- Add the water and return to a simmer. Add the couscous and stir thoroughly to ensure everything is evenly mixed.
- Turn off the heat and replace the cocotte lid. Leave the couscous to soak up the liquid for 10-15 minutes.
- Fluff the grains with a fork before serving. Scatter over the almonds, thyme and tomato to serve.
