Ingredients

• Ingredients 8 tomatoes 1 finger chilli 1/2 teaspoon of Rye/Mustard Seeds 1/4 teaspoon of Jiru/Cumin Seeds 1/2 teaspoon of coconut oil, olive oil, sunflower oil or rapeseed/canola oil Salt to taste 1 pinch of turmeric 2/3 teaspoon of ground coriander powder 1 handful of freshly chopped coriander For the cous cous 1/2 a cup (125ml) of cous cous Vegan stock Olive oil Water Salt Pepper

Preparation

• Preparation This recipe serves 2 Method How to make the savoury tomatoes: Chop the tomatoes Chop the chilli – amount determined by your love of spice! Put the coconut oil in a pan When it warms up, add the Rye and Jiru and put the lid on the pan When it pops, add the chillies and cover the pan again After about 15 seconds, add the chopped tomatoes Add the salt, turmeric and ground coriander powder Let it cook When it’s as soft as you’d like add the coriander – this is usually after 5 minutes for me How to make for the cous cous: Boil the kettle Put the cous cous in a bowl Crumble the stock on to the cous cous ensuring there are no lumps Mix it up Drizzle some olive oil on it Add water so that the level of water reaches about 1cm above the cous cous Add some freshly ground salt and pepper Stir a little Cover the bowl with a plate and leave it for about 3 minutes The water should be absorbed and the cous cous will be ready Serving: Put the cous cous in a little bowl and turn it upside down to present the cous cous as shown in the photo.