Ingredients
- 10 ml olive oil
- 3 shallots or small red onions, finely chopped
- 2 cloves of garlic, finely chopped
- 400 g tinned crushed tomatoes
- 250 ml vegetable stock
- 250 g couscous
- 200 g sun-dried tomatoes, cut into pieces, drained if in oil (keep oil if necessary)
- 20 g parsley
- 2-4 chicken skewers, grilled in the oven or on the barbecue
- 1 pita or flatbread to serve
Instructions
- Preheat oven to 220°C. Heat oil in the Le Creuset Signature Campagnard over medium-high heat. Add shallots and garlic and sweat until translucent. Add the can of crushed tomatoes and stir to form a sauce. Once the shallots and garlic are absorbed, allow the tomatoes to thicken slightly. Add the stock and bring to the boil.
- Turn off the heat, add the couscous and cover with the lid. Leave to stand for at least 30 minutes. Remove the lid and use a fork to fluff up the couscous. Stir in the sun-dried tomatoes and oil. Garnish with parsley.
- Place the skewers under the grill or on the barbecue and cook for about 20 minutes. Serve the skewers with the hot couscous and some hot pita bread (or flat bread). Enjoy your meal!
Recipe & Picture: Le Creuset
