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Sun-dried Tomato and Rocket Giant Couscousotto

Sun-dried Tomato and Rocket Giant Couscousotto

“The sun-dried tomatoes provide the intense flavour and the tomato puree gives this dish the texture of a creamy risotto. Making creamless but creamy mixtures is an excellent technique that I have so far tried with squash, watercress, spinach and red pepper purees. The tomato and rocket salad, half in and half on top of the giant couscousotto gives it a fresh and feisty finish.”

By Alex Mackay

  • Serves 4

  • 35 minutes

  • 3 pans

  • Proficient

Suitable for dairy-free, vegans and vegetarians

Dried Wholewheat Giant Couscous

Ingredients

Instructions

1. Get a medium sized saucepan. Add the sundried tomatoes, giant couscous, water, 2 tbsp extra virgin olive oil and the chopped garlic. Bring to the boil. Boil furiously for 1 minute. Put the lid on. Turn the heat to low. Simmer gently for 7 minutes, stirring occasionally

2. While the giant couscous simmers, make the tomato sauce. Put the tinned tomatoes and 2 tbsp of olive oil into a small pan. Bring to the boil. Turn the heat to low. Simmer for 3 minutes. Get your liquidiser. Blend the tomato sauce for 2-3 minutes until is totally smooth, creamy and pale orange

3. Once the giant couscous has simmered for 7 minutes, take the lid off. Add the tomato sauce. Simmer for 3 minutes. Take the pan off the heat. By now the giant couscous should have absorbed most of the liquid and be slightly creamy and cooked through but firm. Taste to check. Cover. Leave to rest for 2 minutes. If you like the consistency a bit saucier, add hot water 1 tbsp at a time. Take the pan off the heat

4. Get a medium sized bowl. Add the tomatoes, rocket, 2 tbsp olive oil and the olives. Toss together tenderly. Stir half this mixture into the couscousotto. Season to taste with salt, sugar and cayenne pepper. Spoon it into plates. Scatter the remaining tomato mixture on over top

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