Ainsley Harriot

Ingredients

• 1 × 400g can chopped tomatoes
  10ml (2 tsp) olive oil
  ¼ tsp garlic puree or ½ garlic clove, crushed
  2.5ml (½ tsp) dried basil
  1 × 125g sachet Ainsley Harriott Premium Cous Cous
  Salt and freshly ground black pepper
  30ml (2 tbsp) chopped fresh basil

Method

1. Place chopped tomatoes (including juice) in a medium sized sauce pan along with olive oil, garlic and dried basil.
   Bring to the boil then add the Ainsley Harriott Premium
   Cous Cous.
   Return to the boil, stirring well.
   Remove from heat, cover and leave for 5-7 minutes until the liquid has been absorbed. Fluff with a fork; if required piping hot, re-heat over a low heat for 1-2 minutes separating the grains with a fork.
   Season to taste and sprinkle with fresh basil before serving.

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