COUS COUS SALAD
of baked and marinated cherry tomatoes with white cheese
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Ingredients
- 150 g Cous cous
- 300 g Vegetable stock
- 30 g (optional) Emborg Unsalted Butter
- 30 g (optional) Olive oil
- Salt and pepper as needed
Yield - 510 g averagely
Ingredients per above cous cous salad (suggested)
- 150 g Emborg White Cheese (or feta)
- 60 - 80 g Spring onions sliced
- 60 - 80 g Baby cucumbers
- 50 - 70 g Red onion
- 30 - 50 g Radishes (optional)
- Flat leaf parsley - Handful
- 1 - 2 Cloves garlic fresh
- 60 g Marinated cherry tomatoes
- 60 g Baked cherry tomatoes
- 2 Table spoons fresh basil
Marinated cherry tomato salad
- 100 g Blanched and peeled red cherry tomatoes
- 100 g Blanched and peeled yellow cherry tomatoes
- 50 ml Olive oil
- 20 g Sugar
- 20 ml Malt vinegar
- 3 g Salt (1/2 teaspoon)
Baked cherry tomatoes
- 100 g Red cherry tomatoes cut in half
- 100 g Yellow cherry tomatoes cut in half
- 50 ml Olive oil
- 10 g Sugar
- 10 g Garlic minced
- 5 g Basil leaves
Method
Cook cous cous according to instruction - here it is recommended to use vegetable stock in a 2:1 versus cous cous. Generally, the hot stock is poured over the cous cous in a bowl and stirred with a fork until the cous cous has absorbed the vegetable stock.
We add the butter and oil right after the hot stock has been poured over the cous cous - to infuse and to coat the cous cous while stirring. Vegetable stock can be replaced with hot water or chicken stock.
Marinated cherry tomato salad
Cut the blanched tomatoes in half gently and mix all carefully in a bowl - leave to infuse at room temperature for 20 minutes covered, then transfer it to a covered container and store in the chiller.
Baked cherry tomatoes
Mix all in a small oven proof tray and bake it at 120 degrees Celsius for 70 to 90 minutes - cool and transfer to an airtight container and keep cold.
To serve, combine the cous cous with either the marinated or baked tomatoes and top with Emborg White Cheese.
