Couscous, cherry tomato and herb salad

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Place the couscous in a medium dish.

Step 2

Drizzle over 2 tablespoons of oil, sprinkle with I teaspoon of ras el hanout, 4 teaspoon of salt and plenty of pepper, then pour over the boiling water.

Step 3

Stir, seal the dish well with foil and set aside for 20 minutes.

Step 4

Remove the foil, fluff the couscous with a fork and set aside to cool.

Step 5

Put 1 tablespoon of oil into a large frying pan and place on a high heat.

Step 6

Once hot, add the tomatoes and fry for 3-4 minut stirring a few times, until they start to brown and split open.

Step 7

Remove from the pan, sprinkle with a pinch of salt, and set aside with any juices.

Step 8

Wipe the pan clean, then add the remaining 3 tablespoons of oil and return to a medium high heat.

Step 9

Add the onions, the remaining teaspoon of ras el hanout and teaspoon of salt, and fry for 10-12 minutes, stirring, until dark golden-brown and soft.

Step 10

Remove from the heat, stir in the raisins and set aside to cool.

Step 11

Once the couscous has cooled slightly, transfer it to a large bowl.

Step 12

Add the onion and raisin mix and stir.

Step 13

Add the cumin seeds, almonds, herbs, lemon zest, juice, VA teaspoon of salt and a generous grind of pepper, and mix gently.

Step 14

Transfer to a serving platter and top with the tomatoes.