Saffron Couscous with Roasted Tomatoes

Fragrant saffron couscous mixed with fresh herbs and lemon, topped with oven-roasted plum tomatoes, garlic, and thyme.

Vegetarian Healthy Quick Couscous High Fiber

Estimated Nutrition

Calories

1380.5

kcal / serving

1380.5 kcal total

Carbs

178.6g

per serving

178.6 g total

Fat

61.4g

per serving

61.4 g total

Protein

33.2g

per serving

33.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

piece

Lemon

Zest and juice

GrainsCereals

200

Couscous

Dry

Liquids

300

Vegetable Stock

Can use chicken stock if not vegetarian

NutsSeeds

pinch

Saffron

tbsp

Flat leaf Parsley

Fresh, chopped

tbsp

Chervil

Fresh, chopped

tbsp

Chive

Fresh, chopped

piece

Salt

To taste

piece

Black Pepper

Freshly ground, to taste

sprigs

Thyme

Fresh

cloves

Garlic

Roughly chopped

OilsFats

tbsp

Olive Oil

For the couscous

tbsp

Olive Oil

For roasting

Vegetables

piece

Plum Tomato

Chopped

Method

Roast the tomatoes in the oven for 12 minutes.

Preheat the oven to 180°C.

Combine couscous, saffron, stock, and oil in a saucepan and heat gently for 6 minutes.

Stir lemon juice, zest, chopped herbs, and chopped tomato into the cooked couscous.

Fry halved tomatoes in an ovenproof pan until colored, then season with salt, pepper, thyme, and garlic.

Serve the herb couscous on a plate topped with the roasted tomatoes.