Top Tomato

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3 stars Serves 2

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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

  • 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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