Tomato, Feta & Baby Spinach Mediterranean Cous Cous
Punnet of baby Roma tomatoes
1/4 cup Dried currants
1 cup baby spinach
100g Danish feta
Handful of Basil leaves
8-10 oregano leaves
2 Pinches of Maldon sea salt
1 tablespoon of extra virgin olive oil
1/2 tsp each paprika, turmeric, cumin, ground coriander seeds.
1/4 tsp each of cinnamon & chilli flakes
2 tablespoons of vegestock powder
2 Cups of boiling water
Preheat oven to 160 deg Celsius.
Place mini Roma tomatoes in oven proof dish with olive oil, basil, oregano & 1 pinch of Maldon sea salt, bake in oven until tomatoes are soft & aromatic.
Boil jug for water for cous cous,
Add cous cous, all spices and the other pinch of Maldon sea salt, along with the vege stock into a large serving bowl,
Pour bowling water in and stir continuously until water is absorbed into cous cous, add in parts until well absorbed but not water logged,
Gently toss in baby spinach, feta, currents until mix well,
When tomatoes are ready, stir in with juices and leaves.
Eat as is or as a side with a nice piece of lamb or grilled chicken,