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    Sardines, herby couscous & green beans

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    Sardines, herby couscous & green beans

    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 25 minutes

    Serves: 2


    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.

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