Cherry Tomato Couscous bake

Due to my inability to get my head around succession planting and the fact that I’ve never produced more than a handful of cherry tomatoes in the past, I was a bit overwhelmed by all of these.

cherry tomatoes

Flipping back in the old trusty food splattered cookbook I found this recipe I used to make often.  Perfect for using up that gift that keeps giving.


That’s cherry tomatoes, garlic, feta, a sprig of rosemary and a glug of olive oil.  Bake in 180 deg C oven for 20 minutes.  To the right in the picture is the perfect one cup couscous pot.  One cup of water with a splash of olive oil, bring to the boil, add one cup instant couscous, take off stove and let soak for 1 minute before fluffing up with a fork.


The feta melts to a lovely creamy consistency as it bakes.  Once it comes out of the oven, sprinkle with salt, pepper and a squirt of lemon juice.  Yass!




South African writer, crafter and all round animal lover
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2 Responses to Cherry Tomato Couscous bake

  1. Dani says:

    Yum – now I’m hungry 😉 Have you tried using quinoa instead of couscous? You could literally cook everything in one pot.


    I’ve actually got a little bit of quinoa left, never thought of using it for this, thanks. .

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