During the cooler months, you can still enjoy your favourite vegetables like cherry tomatoes but in a different way.
We’ve got a delicious way to use these little red beauties in a wholesome salad that pairs well with lamb chops, chicken breast, steak or prawns.
There is something about the combination of tomato and basil that just WORKS.
Add some feta and olives to the mix and you’ve got yourself a colourful flavoursome side dish that will fit in with your weight loss plans.
Roasting the tomatoes gives a really different flavour compared to eating them fresh. While they’re cooking, prep your cous cous and the other ingredients so that you are ready to roll.
Ingredients:
- 1 x 200g punnet of cherry tomatoes (or you can use sun dried tomatoes)
- 2 garlic cloves, peeled and thinly slied
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 cup uncooked cous cous
- 1 ½ cups low sodium chicken stock
- ¼ cup of your favourite olives, fresh or from a jar
- 3 tbsp unsalted peanuts
- 100g low fat feta, crumbled
- 1 cup of bunch of fresh basil, leaves only
- Zest of 1 lemon
- Salt and pepper, to taste
Method:
- Heat your oven to 200C. Place the tomatoes, garlic, oil and vinegar in a roasting dish. Season to taste with salt and pepper.
- Roast the tomatoes for 20 minutes or until the tomatoes are just starting to burst.
- Meanwhile, place your cous cous and stock into a large bowl. Cover and set aside for 5 minutes.
- When done, fluff up the cous cous with a fork. Add the peanuts, feta, lemon zest, basil, cooked tomatoes and pan juices. Check and adjust seasoning if needed before serving.
Serves: 4 as a side dish. Calories per serve: 260.
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