This caramelised tomato and pearl couscous salad has everything you could want in a salad and more. Think fresh parsley, creamy goat’s cheese, crunchy almonds and the caramelised juices from the slow-roasted tomatoes. I like to add a whole wheat couscous to this dish as not only does it provide a delicious nutty flavour to the meal but it also amps up the fibre intake, meaning that it will keep you feeling fuller for longer.  Serve this salad with a source of protein and you have a deliciously simple and healthy dinner.

Prep time: 20 min

Cook time: 30 min

Serves 4, as a side salad

Ingredients

500g cherry tomatoes, washed and drained

1 red onion, sliced into wedges

3 cloves garlic, crushed

1 tbsp extra-virgin olive oil

1 tbsp caramelised balsamic vinegar

2 cups whole wheat pearl couscous

2 cups boiling water

1 vegetable stock cube

1/4 cup pitted olives

1/2 cup parsley leaves, torn

1/2 cup flaked almonds

1/4 cup soft goats cheese, crumbled

Sea salt and cracked black pepper, to season

Method

Preheat a fan-forced oven to 180 degrees celsius.

Add the cherry tomatoes and onion wedges to a baking tray lined with baking paper.  Drizzle over the olive oil, vinegar and season with sea salt and cracked black pepper.  Bake in the oven for 30 minutes, or until the tomato skins start to split and the onion is cooked and caramelised.  

While the tomato mixture is cooking, add the couscous, boiling water, stock cube and garlic to a medium bowl.  Mix to combine and cover with a lid or chopping board, for 12-15 minutes, or until liquid has evaporated.  Use a fork to fluff up.  

On a large serving platter, scatter the couscous, roasted tomatoes and onion.  Top with the almonds, parsley, flaked almonds, goats cheese and season with sea salt and cracked black pepper.