The Irish Times - Friday - The Ticket - - COVER STORY -

Noah is on gen­eral re­lease

Heat oven to 200c/180c fan/Gas Mark 6. Putcherry toma­toes into a roast­ing dish, driz­zle with olive oil and sprin­kle with salt and pep­per. Roast for 12 to 15 min­utes, un­til the skins start to burst. Mean­while, put your cous­cous in a large mix­ing bowl and pour the boil­ing hot stock over it. Mix with a fork and leave, cov­ered, for 10 min­utes or un­til the wa­ter is fully ab­sorbed. Use a fork to fluff up the cous­cous be­fore adding a driz­zle of olive oil, a sprin­kle of salt and pep­per and the juice of half a lemon. Mix the sliced red onion into the cous­cous, fol­lowed by the roasted toma­toes and the sliced chillis. Fin­ish with a gen­er­ous sprin­kling of fresh mint.

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