RECIPE BY:

Courtney Roulston

SERVING SIZE:

4 people

INGREDIENTS:

• 1 pack Little Lucifer Ready-To-Use Smoking Wood Chips Savoury Herb Flavour
• 2 x 100g packs Ainsley Harriott’s Sun Dried Tomato & Garlic Couscous
• 3 x 250g packs Truss tomatoes (the large cherry tomatoes on the vine in packs)
• 3 red onions, skin on, sliced into wedges
• 1 tablespoon Cobram Estate Light Extra Virgin Olive Oil
• ½ teaspoon sea salt
• 1 can chickpeas, drained
• ½ cup pitted kalamata olives, roughly chopped, plus extra to serve
• 1 large pomegranate, seeds removed (around 1 cup)
• 125g danish smooth feta

BASIL DRESSING:

• 1 cup basil leaves
• 1 cup parsley leaves
• 1 cup mint leaves
• Pinch of Sea Salt
• 2 tablespoons lemon juice
• 1/3 cup Cobram Estate Light Extra Virgin Olive Oil
• 2 teaspoons maple syrup
• 1 BBQ (that can be enclosed)

METHOD:

• Pierce the lid of your smoking chips, place them on the BBQ grill and close the lid. Place your tomatoes and onions in a disposable foil tray and coat generously with olive oil and salt. Put the tray in the BBQ and close the lid.
• Cook couscous as per instructions. Once couscous is ready, add olives, pomegranate and chickpeas.
• Combine Basil dressing ingredients in a bowl and using a stick blender, blend until smooth.
• Serve smoked tomatoes and onion on a bed of couscous mixture, garnish with feta and basil dressing.