Charred Vegetable Cous Cous
100g cous cous
2 garlic cloves, crushed
10-15 cherry tomatoes
Half a courgette
1 red onion
1 pomegranate (the seeds)
Handful of coriander
Salt and pepper
2 Tsp Harissa seasoning (I use Harissa paste)
Half a veggie stock cube
Peel and thinly slice the onion. Dice the courgette. Quarter the tomatoes.
To a large frying pan with 1 Tsp butter, add the garlic, courgette, tomatoes, harissa and onion. Add a splash of water and fry on a low-medium heat until softened and charred. Set aside.
Boil half a kettle. In a small saucepan, add the cous cous, stock cube half, generously season with salt and pepper and add 250ml of boiling water (check your pack's instructions). Simmer on a low heat until soft and fluffy. Use a fork to fluff it up.
Add the vegetables to the cous cous and mix well. Finish by adding in the pomegranate seeds, top with roughly chopped coriander and enjoy!