-
1. Heat the olive oil in a large skillet or frying pan over medium-high heat. Add the minced garlic and cook for 30–60 seconds until fragrant but not browned. Add the cherry tomatoes along with the dried oregano, chilli flakes, salt, and black pepper. Cook, stirring occasionally, for 10–12 minutes until the tomatoes blister, collapse, and release their juices into the pan.
400 g Cherry tomatoes,
4 tbsp Extra virgin olive oil,
3 clove Garlic,
0.5 tsp Dried oregano,
0.2 tsp Red chilli flakes,
1 tsp Salt,
0.5 tsp Black pepper
-
2. Drizzle the honey over the tomatoes and stir gently to combine. Remove the pan from the heat and set aside. The garlic will already be incorporated into the tomato juices.
1 tsp Honey
-
3. Bring the water to a boil in a small saucepan or kettle. Place the couscous in a large heatproof bowl, pour the boiling water over it, cover with a plate or cling wrap, and leave to steam for 5 minutes.
1.5 cup Couscous,
1.5 cup Water
-
4. Uncover the couscous and fluff it thoroughly with a fork, breaking up any clumps. Zest both lemons directly over the couscous, then squeeze in the juice of one-and-a-half lemons (reserve the remaining half for serving). Drizzle in a little olive oil and toss to combine.
4 tbsp Extra virgin olive oil,
2 piece Lemon
-
5. Finely chop the parsley and mint, then fold both into the fluffy couscous. Tip the roasted tomatoes and all their tray juices over the couscous and fold gently so the tomatoes remain mostly whole and the juices marble through.
400 g Cherry tomatoes,
0.5 cup Fresh flat-leaf parsley,
0.2 cup Fresh mint leaves
-
6. Taste and adjust seasoning with salt, pepper, and a final squeeze of lemon. Transfer to a serving platter, crumble the feta generously over the top, and finish with a drizzle of olive oil. Serve warm or at room temperature.
4 tbsp Extra virgin olive oil,
0.5 piece Lemon,
120 g Feta cheese,
1 tsp Salt,
0.5 tsp Black pepper
By james
