I was recently gifted with what has quickly become my favourite cookbook: My Garden Kitchen, the the first is what I hope is a long line of cookbooks from Unna Burch, the Wellington-based home cook and photographer behind the gorgeous blog The Forest Cantina. I’ve had a crack at a number of Unna’s recipes already and can safely say that they’re delicious, wholesome, and importantly, don’t require too much faffing about in the kitchen (holla Miso Poached Salmon).
I recently made Unna’s Favourite Cous Cous Salad for a Saturday garden party and it was a huge hit, so has safely found its way into the regular weeknight dinner playlist. Lovely pearls of slightly chewy cous cous make best friends with feta, pistachios, oven roasted tomatoes, and a flavour-packed and perfectly balanced dressing. The tomatoes can easily be substituted for store-bought semi-dried kind, but roasting your own at home isn’t terribly difficult, and the tasty results are worth the effort.
To get started, preheat the oven to 150 degrees Celsius. Halve 2 cups of cherry tomatoes and lay them face-up on a foil-lined baking tray. Douse generously with olive oil and sea salt, then roast for about 50 minutes. Bring a pot of salted water to the boil and throw in the cous cous, and cook uncovered for around 9 minutes or until al dente. Make the dressing by combining a clove of garlic, 2 tablespoons of lemon juice, 1 tablespoon of olive oil, salt and pepper, and a teaspoon of honey. Once the cous cous is cooked, drain in a colander and transfer to a bowl then stir through the dressing, some crumbed feta, and some roughly chopped pistachios. Garnish with a little mint or parsley and you’re good to go.
Recipe adapted from My Garden Kitchen by Unna Burch.