Ingredients
- 3 garlic cloves, finely sliced
- 1/2 small bunch fresh cilantro, leaves removed, stalks reserved
- 1/2 medium red chili, finely chopped
- half a container of cherry/grape tomatoes, roughly diced
- 1 small onion
- half bulb fresh fennel
- 1/2 tsp ground cumin
- 200g quick cook couscous
- 1 lemon
- olive oil
- salt and pepper
I was originally planning to make the spicy cod with lemon zucchini couscous recipe from the Jamie Oliver iPhone app, but over the course of the week, some of the ingredients got used in other recipes. So I loosely followed the recipe and made this vegetarian dish. All ingredients were sourced from the Saint Lawrence Market.
Serves 2 mains or 4 starters
Prep: 25 minutes
Recipe
- Heat a frying pan over medium heat. When hot, add a splash of olive oil to the pan with half the garlic and all the chopped chili and cilantro stalks (make sure the fan/range is on – the chili aromas are strong!) Fry for a couple minutes, tossing occasionally until the garlic is golden brown.
- Add the tomatoes and a 1/3 cup of water. Season lightly with salt and pepper, then simmer gently on medium heat for 15 minutes.
- While the tomatoes cook, roughly slice the fennel and onion into wedges.
- In a separate pan, heat a splash of olive oil and add the rest of the garlic, fennel, onion, cumin and a pinch of salt and pepper. Toss around until soft. Set aside.
- Bring a kettle of water to boil.
- Tip the couscous into a bowl and pour over 3/4 cup of boiling water. Cover with plastic wrap and leave for 4 minutes, then mix the fried veggies with juice of half a lemon and fluff. Season to taste.
- Pour couscous into a wide bowl and top with the tomato sauce and cilantro leaves.
