Couscous with Diced Vegetables and a Plum Tomato and Chilli Compote

Serves 4

What you need:

450g /1lb couscous
5 plum tomatoes
30g /1oz carrots
30g /1oz onion
50g /2oz courgettes
30g /1oz mushrooms
500ml/12fl.oz vegetable stock
200ml/7fl. oz natural greek yogurt
30g /1oz chives, finely chopped
30g /1oz leeks
30g /1oz red onion
60ml/2fl.oz tomato juice
20g/1oz sweetcorn
10g / 1⁄2 oz garlic, chopped
10ml/2 teaspoons olive oil
1 lemon, juice
1 lime, juice
3 red chillis
A little salt and freshly ground pepper

What you do:

Place couscous in vegetable stock and cook. Stir with a fork. When it is light and fluffy, remove and keep warm. Dice all vegetables into small even sizes. Fry in a pan with a little oil. Add the garlic. Cut plum tomatoes and place in a separate pan. Add red onion, lime juice, lemon juice, tomato juice, chilli and a little salt and freshly ground black pepper. Bring to the boil. Add couscous to the chopped vegetables and sweetcorn. Mix with a fork. To serve, place in a bowl. Add chives to the yogurt. Pour plum tomato compote onto the couscous and finish with chive yogurt.

Paul Callery, Eurest Catering, Hewlett Packard, Clonskeagh, Dublin 14