Nigella's Cherry Tomato Couscous in Bento Box

Up and running

cooking and baking with 

Zoe, Joyce and Anuja

in 

longest time since I last made a bento!

my substitutes:

yellow cherry tomatoes instead of red

arugula instead of cilantro (just becos I like the bite)

sesame oil instead of garlic infused oil

fine couscous instead of coarse

left out the paprika (cos I served it with mixed beans, minced beef and sausage stew)

Above: an extra bento in case anyone asked!

and I served it along side 

sausage in a base of this Kacang Pool!

which I had made a big batch and freezed some.

 below: the couscous I bought from the arabian grocer in Ampang near Tesco

Cherry Tomato Couscous:

1 Heaping cup couscous

3 teaspoons kosher salt or 1 1/2 teaspoons table salt

1/2 teaspoon paprika

1 tablespoon grated fresh gingerroot

1 cup freshly boiled water

1/2 small red onion, finely chopped (about 1/4 cup)

1 lemon, halved

1 tablespoon garlic flavored oil, plus 1 teaspoon

1 pint cherry or grape tomatoes

1 cup chopped fresh cilantro leaves

Put the couscous into a heatproof bowl, with 2 teaspoons kosher salt (or 1 teaspoon table salt), 1/4 teaspoon of the paprika, and all the grated ginger. Give everything a bit of a mix before adding the hot boiled water. Cover the bowl, either with plastic wrap or a plate, and set aside.

Into another bowl, put the finely chopped onion.  Squeeze the lemon juice into the bowl with the onions.

Halve the cherry or grape tomatoes and put them into yet another bowl. Stir in the remaining teaspoon of garlic flavored oil and set aside.

Meanwhile, uncover and fluff the couscous, which should have absorbed all the water. Add the tomatoes with lemony onion mixture and stir with a fork.

Add nearly all of the cilantro (or arugula) to the couscous, and stir it through, then taste for seasoning, adding more salt if needed.

Serve.

Written recipe copied from:

http://www.foodnetwork.com/recipes/nigella-lawson/lemony-salmon-with-cherry-tomato-couscous-recipe/index.html?oc=linkback