A small bowl of cherry tomatoes turns quick couscous into a colourful lunch accompaniment.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 300 g Tiny Tim tomatoes, halved
- 200 g instant couscous
- 250 ml boiling vegetable broth
- 100 g feta, crumbled
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 2 tbsp chopped mint
Method
- Pour broth over couscous in a heatproof bowl. Cover 5 minutes, then fluff.
- Stir in oil and lemon; spread briefly on a plate to cool until warm.
- Fold in tomatoes, feta and mint. Divide into four small bowls.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Shop seeds: Tiny Tim Micro Dwarf Tomato
Other harvests to try
Choose similar tenderness and prepared weight; adjust cooking to the cut size. Colour and flavour will change. For peppers, check heat first: hotter varieties are not a gram-for-gram swap.
What to cook next
- Atomic Sunset Tomato and Peach Toasts
- Rebel Starfighter Tomato Panzanella
- Ananas Noir Tomato and Nectarine Burrata
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
