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Couscous with tomato and onion
Serves 4 Starters and mains
Ingredients
- 3tbsp olive oil
- 1 medium onion (160g in total), finely chopped
- 1tbsp tomato purée
- ½tsp sugar
- 2 very ripe tomatoes (320g in total), cut into 0.5cm dice
- 150g couscous
- 220ml good-quality boiling chicken or vegetable stock
- 40g unsalted butter
Method
Pour 2tbsp of the olive oil into a non-stick pan, about 22cm in diameter, on a medium heat. Add the onion and cook for 5 minutes, stirring often, until it has softened but not coloured. Stir in the tomato purée and sugar and cook for 1 minute. Add the tomatoes, ½tsp of salt and some black pepper, and cook for 3 minutes.
Meanwhile, put the couscous in a shallow bowl. Pour over the boiling stock and cover with cling film. Set aside for 10 minutes, then remove the cover and fluff up the couscous with a fork. Add the tomato sauce and stir well.
Wipe the pan clean and heat up the butter and remaining olive oil on a medium heat. When the butter has melted, spoon the couscous into the pan and use the back of a spoon to gently pat it down so it is all packed in snugly. Cover the pan, reduce the heat to its lowest setting and allow the couscous to steam for 10-12 minutes, until you can see a light brown colour around the edges. Use a palette knife or similar to help you peer between the edge of the couscous and the side of the pan: you want a really crisp edge all over the base and sides. Place a large plate over the top of the pan and quickly invert the pan and plate to turn out the couscous onto the plate. Serve warm or at room temperature
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