Let's Cook with Meg and Ted

Herb and tomato couscous

250ginstant couscous
1large purple onion, peeled and chopped
2 clovesgarlic, peeled and chopped
olive oil
2 teaspoonscoriander seeds, crushed
4ripe tomatoes, chopped
1lemon, juiced
1/2 cupchopped coriander leaves
1/2 cupchopped mint leaves
1/2 cupchopped Italian parsley
1/2 cupchopped chives

Put the couscous in a bowl and add boiling water just to cover. Set aside. When all the water is absorbed, fluff up the couscous with a fork.

Saute the onion and garlic in a little olive oil over low heat until soft but not browned. Add the coriander seeds and prepared couscous. Cook, tossing gently, until combined. Then add the tomatoes, lemon juice and herbs. Cook, continuing to toss, for 2 minutes, until the couscous has warmed through. Transfer to a bowl and serve at once.

Serves 6.

If you can't get hold of enough herbs to make this interesting, you can add other stuff instead, like chopped red capsicum or small black olives. I think it would also taste good with chopped preserved lemon in it.

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