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
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.