This dish features cumin-spiced cherry tomatoes and chickpeas, packed with over 20g of protein and lots of flavor. It comes together in about 15 minutes and is served with yoghurt, couscous, and cucumber.
1: Toast the cumin seeds in a hot pan over medium heat for 2-3 minutes until dark brown and smoking, then set aside.
2: In the same pan, add a splash of olive oil over low-medium heat and carefully add the cherry tomatoes. Cook for 5-6 minutes until softened.
3: In a mixing bowl, combine the couscous with 200ml of hot water, juice from half a lemon, salt, and pepper. Stir, cover, and set aside.
4: Gently crush the tomatoes with a masher to release juices and then stir in the garlic, chickpeas, and additional salt and pepper. Cook for 1-2 minutes, then add remaining lemon juice.
5: To serve, spoon yoghurt onto a plate, add couscous, cucumber, and top with the tomato and chickpea mixture. Finish with nigella seeds and coriander, and drizzle olive oil if desired.
