Roasted tomato, chevin and herb couscous salad

BITSOFCAREY
Prep: 10 mins, Cooking: 35 mins
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Slow-roasted ripe tomatoes combined with creamy chevin and a myriad of freshly chopped herbs.

By Food24 February 23 2015
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Ingredients (14)

500 g rosa tomatoes — baby, halved
olive oil — for drizzling
1/2 tsp dried oregano
salt and freshly ground black pepper — to taste
1 red onion — thinly sliced
2 cloves garlic — cloves, crushed
1 cup couscous — whole wheat
1 cup stock — vegetable or chicken, hot
1 handful fresh chives — finely chopped
1 cup fresh basil — finely chopped
1/2 cup fresh Italian parsley — finely chopped
1/2 cup fresh mint — finely chopped
2 Tbs vinegar — white wine
100 g chevin — pieces
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Method:

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.
 
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