I never eat to suit the season or the weather. I’m more than happy to tuck into plate of comforting sausage and mash after a hot summer’s day as I am during the cold winter months. But this may all change now after I made this light dish that just tasted of summer.
It’s quick and easy to make, and is great as a meal by itself or alongside some chicken or fish. And with an upcoming season of BBQs (I’m very jealous if you’ve already had one!), it also makes the perfect side dish to go with all of your delicious BBQ food!
- 1 red onion, cut into chunky slices/wedges
- 1 garlic clove, finely chopped
- Large handful of cherry tomatoes
- 1/2 to 3/4 of a packet of tomato and herb flavoured couscous – I used Ainsley Harriott Sundried Tomato & Garlic Cous Cous
- 1-2 tbsp pesto
- Preheat the oven to 200C or gas mark 6
- Scatter the cherry tomatoes, red onion and garlic in a baking tray and spray with FryLight or drizzle with oil. Bake in the oven for 20-25 minutes until the onions have caramelised and the tomatoes are soft
- When the roasted veg is almost done, make the couscous as per the instructions on the packet – this will involve adding boiling water, stirring well, and leaving it to stand for around 5 minutes
- Using a fork, fluff up the couscous and mix in 1 tbsp of pesto. Taste the couscous and add more pesto or seasoning if needed
- Stir in the roasted onion and garlic, then serve with the roasted tomatoes on top
Tips and Ideas:
- Add in any extra roasted vegetables you like – peppers, courgettes and mushrooms would work really well
- Use a different flavour of pesto like sun-dried tomato, roasted pepper or chilli
- Try different flavours of cous cous, or buy plain cous cous and flavour it yourself