Preheat the oven to 200 °C.Arrange the tomatoes onto a greased baking tray, drizzle with olive oil and season with salt, pepper and oregano. Roast for +- 35 minutes.Heat a little olive oil in a frying pan and saute the onions and garlic until softened and fragrant. Set aside.Scatter the couscous in a large shallow dish and add the hot stock. Allow to stand for 5 minutes then start using a fork to fluff the couscous up. Make sure all the liquid has absorbed.Decant the fluffed up couscous into a mixing or salad bowl. Add the tomatoes including the juices, onion mixture, fresh herbs, chevin and white wine vinegar and mix gently until evenly combined. Season with freshly ground salt and pepper to taste.Serves 4-6.Recipe reprinted with permission of Bits of Carey. To see more recipes, please click here. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.