Roasted cherry tomatoes are easy to make, but it takes a while for them to shrivel in the oven and become all jammy and concentrated. I suggest making them ahead of time – they can sit at room temp until you’re ready to assemble the salad. When you come home, have a glass of wine, cook your couscous, check your email… do anything besides stare at the oven waiting for your tomatoes. They’ll be done in no time and your kitchen will smell amazing.
Once your tomatoes, roasted chickpeas, and couscous are ready, toss everything together in a big bowl. Top with an abundance of fresh herbs and a generous drizzle of olive oil. Serve this couscous salad as a side dish with a protein if you like, or just on its own (chickpeas = protein).
This is also a great recipe to pack for lunch. On day 2, I like to add a little bit more lemon and an extra pinch of salt.
- 1. Preheat oven to 150c. Place lamb into a roasting pan, drizzle with a little olive oil and rub over cumin seeds, salt and freshly ground pepper. Place into the oven and roast for 2 hours, add tomatoes and eggplant to the roasting pan, drizzle with olive oil and season with salt and pepper. Cook for a further hour or until meat is falling from the bone and vegetables are tender.
- 2. Meanwhile cook couscous in boiling salted water until tender, about 30 minutes. Drain and set aside.
- 3. For yogurt and garlic sauce, using a mortar and pestle crush garlic to a fine paste, stir through yoghurt and olive oil and season to taste with sea salt and freshly ground black pepper.
- 4. To serve stir couscous and herbs through tomatoes and eggplant, season to taste and serve with pulled lamb drizzled with yoghurt and garlic sauce.