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All recipes are deliciously vegan.

Pearl Cous-Cous Crumble with Mixed Pepper Dressing and Slow Roasted Tomatoes

3 spoon difficulty rating


Pearl Cous-Cous Crumble with Mixed Pepper Dressing and Slow Roasted Tomatoes

Exclusive recipe from Brighton vegetarian restaurant, Food for Friends


  • Cous-cous
  • 200g/7oz pearl cous-cous
  • 320ml/11fl oz boiling water
  • Olive oil
  • Salt and Pepper
  • Crumble topping
  • 4 slices of white bread
  • 3 sprigs of thyme
  • 3 tbsp of olive oil
  • Mixed pepper dressing
  • 5 lemons
  • 100ml/7 tbsp olive oil
  • 2 onions
  • 1 red pepper
  • 1 yellow pepper
  • 1 clove of garlic
  • 1 tsp turmeric
  • Salt and pepper
  • Slow roasted tomatoes
  • 4 medium tomatoes (plum if available)
  • 1 tsp brown sugar
  • ½ bunch of fresh oregano – if available
  • – or 2 tsp of dried oregano
  • 1 garlic clove
  • Olive oil
  • Salt and Pepper
  • Method: 

    1. Put the cous-cous in a bowl and season with salt and pepper and enough olive oil so that each grain is lightly coated.
    2. Add the boiling water and cover the bowl with cling film or a heavy plate. Leave for 20 mins to steam cook.
    3. For the crumble topping, blend the white bread, thyme and olive oil in a food processor to a breadcrumb consistency.
    4. Spread the breadcrumbs out on a baking tray and toast in a hot oven at 200°C/400°F/Gas Mark 6 for 8-10 mins, stirring occasionally.
    5. Now for the dressing: dice the onions, peppers and garlic, and juice the lemons.
    6. Mix everything together so the vegetables are well-coated before putting the mixture on a baking tray. Bake in the oven at 200°C/400°F/Gas Mark 6 for 30 mins.
    7. To make the dressing, blend the cooled roasted vegetable mixture. Add a tablespoon of olive oil and the remaining juices from the baking tray until you get a smooth consistency.
    8. To prepare the tomatoes, core them, cut in half and lay on a baking tray face up.
    9. Finely chop the fresh oregano and garlic and mix in the sugar, olive oil and seasoning before spreading across the top of the tomatoes. Place in the oven for 8-10 mins at 180°C/350°F/Gas Mark 4.
    To serve 10 Mix the dressing and cous-cous together and firmly press a quarter of the cous-cous into an 8cm ring and then cover with a quarter of the crumble topping. Remove the ring and repeat with the other three portions.

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