Couscousandcherrytomatosalad Recipes

Steps:

• Heat a large saucepan over medium-high heat and add couscous. Toast couscous, shaking pan or stirring often, until it colors very lightly and smells aromatic and toasty, a bit like popcorn. Immediately add 2 quarts water and salt to taste (be generous, as if you are cooking pasta) and boil 10 minutes, until couscous is al dente; it should not be mushy, and there should still be plenty of water in the pot. Drain through a strainer and rinse with cold water. Tap strainer against sink to drain well, then return couscous to the pot, cover pot with a kitchen towel, and return lid. Let sit for 10 minutes while you make the sauce.
• In a wide, heavy skillet, heat olive oil over medium heat and add garlic. As soon as it begins to sizzle and smell fragrant, usually in about 30 seconds, add cherry tomatoes and turn heat up to medium-high. Add sugar, salt and basil sprig and cook, stirring often, until tomatoes collapse and skins shrivel. Some of the tomato pulp will be in the pan, and should thicken and caramelize slightly, but there should still be pulp inside the skins. This should only take about 5 minutes. Turn off heat and remove basil sprig. Taste and adjust seasonings. Add a little fresh pepper if desired.
• Add couscous to the pan along with slivered basil, stir together, and serve.

Steps:

• Place the couscous in a bowl and pour over 300ml (1/2 pint) boiling water.
• Leave for 30 minutes until the water has been completely absorbed, allow to cool.
• Add the olive oil, lemon juice, cilantro and seasoning to taste.
• Add chili pepper, tomatoes and onions and stir gently to combine ingredients.
• Allow to chill for at least an hour. It allows the flavours to mingle.
• Keeps well in the fridge for 2 or 3 days.