Tomatoes, Couscous, Harissa
Serves 2·Added 5 May 2026 by Tom Melhuish
MainVeganVegetarian
Ingredients
| 650 | g | assorted tomatoes |
| 1 | clove | garlic(crushed) |
| olive oil | ||
| 1 | red onion | |
| 400 | ml | vegetable stock |
| 100 | g | couscous |
| 75 | g | golden raisins |
| 15 | g | mint |
| 15 | g | parsley |
| 1 | tablespoon | harissa paste |
| 2 | tablespoons | sesame seeds |
Method
1.Set the oven at 200°C/Gas 6. Put the tomatoes (red, orange, yellow, green, cherry, etc.) into a roasting tin with the garlic and a little oil. Peel and slice the onion and add it to the tomatoes with a seasoning of salt and black pepper. Roast for about twenty-five to thirty minutes until the tomatoes are soft and the skins lightly browned.
2.Bring the vegetable stock to the boil. Place the couscous in a heatproof bowl, then pour the boiling stock over, fold in the raisins, cover and leave for fifteen minutes. Roughly chop the mint and parsley leaves, discarding the stalks.
3.Use a fork to lightly crush the tomatoes so the juices bleed into the pan, then stir in the harissa paste. Toast the sesame seeds for a minute or two in a dry pan till golden. Stir most of the chopped herbs through the couscous with a fork. Serve the roast tomatoes and their juices on top of the couscous, and sprinkle the reserved herbs and sesame seeds on top.
Recipe Notes
AI · may be inaccurate
Substitutions
- vegetable stock → water (to plump up the couscous)
Tips
It is perfectly fine to use water to plump up your couscous, but I like using stock, in this case vegetable, to add flavour to the bland grain. Pour over enough boiling water to cover the couscous by a good 3-4cm. Covering the bowl with a plate or lid will help it stay hot during the ten.
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