| Pre heat your oven to High, put the Red
pepper on a baking tray and put it on the top shelf of the oven. We want the skin
of the pepper to blacken. Turn it over once the top side is black so as to blacken the
other side. Take the pepper out of the oven, put it in a bowl and cover with cling film.
leave it to cool a bit. This will help to loosen the skin, which we then remove. Discard
the seeds, but keep the sweet juices which will come out of the pepper. Chop the pepper
into bite size pieces. When you roast a pepper
like this, the flavour changes dramatically, and it is this new, sweet flavour which will
work so well with the fish sauce and lime juice.
In a large pan gently fry the onion
and garlic in the olive oil. We need them to be soft,
and translucent, not brown. About 15 minutes.
Skin the tomatoes. Put
them in a bowl or a measuring jug and cover them with boiling water. Leave for about a
minute.
Don't leave it too long, or the tomatoes will begin to cook, and we don't want that to
happen. Take them out of the hot water, nick the skin with the point of a knife, and the
skin should peel off easily.
Stand the tomato on the stalk end and
cut into quarters, then cut out the seeds.
Cut the quarters in half lenthways and then dice.
Cook the Cous Cous
according to the instructions on the packet. this usually involves pouring boiling water
on it, leaving it to stand for 5 or 6 minutes and then fluffing it up with a fork.
Whilst the cous cous is cooking, add all
the ingredients exept the coriander to the onion and garlic and
warm through. Remember to include the juices from the pepper.
Combine the cous cous with everything
else, season to taste and add the corriander.
Serve. |
