Middle Eastern seasonings and sweet cherry tomatoes cut through the richness of oily fish, while the lemon adds a zesty sharpness.

  • Preparation time:5 minutes
  • Cooking time:20 minutes
  • Total time:25 minutes 25 minutes

Serves: 2


½ x 250g pack Essential cherry tomatoes
½ tbsp olive oil
250g pack lemon, garlic and parsley sardines
100g giant wholewheat couscous
240g Essential round green beans, trimmed
and cut into thirds
1½ tsp pul biber
1 small preserved lemon, flesh removed, rind finely chopped


1. Preheat the oven to 180˚C, gas mark 4. Put the tomatoes on a baking tray and drizzle over the oil. Bake alongside the sardines (in their foil tray) for 15-20 minutes, until the sardines are cooked through.

2. Meanwhile, bring a pan of salted water to the boil. Rinse the couscous thoroughly in cold water, add to the pan, cover and simmer for 6-8 minutes, adding the green beans for the final 2 minutes. Drain thoroughly and rinse, then return to the pan.

3. Carefully transfer the sardines to a plate. Add the pul biber and preserved lemon to the couscous. Scrape in the herby dressing from the sardine tray; season and stir well. Divide the couscous between 2 plates, then top with the tomatoes and sardines.


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