Couscous with Tomato and Onion

Excellent couscous recipe…..plump, twice-steamed pasta with crispy bits for textural contrast and great flavour provided by a simple tomato onion sauce.

The simple sauce is prepared in the time it takes for the initial "cooking” of the couscous in hot stock. Everything is combined and placed in a pan for the couscous to steam again and form a crispy crust on the bottom. I used only 1 tbsp of oil for this second stage of cooking but didn’t cook it quite long enough “ of course, I only realized this once I had inverted the couscous onto the serving plate, which once done, cannot be undone “ so my crust was not as brown and crispy as I would have liked.

Delicious and according to family, a welcome change from the plain or fruit&nut couscous dishes I’ve been serving for years!