Since moving out of home and becoming a student, I’ve had to master the art of cooking for one. My biggest problem with this is not necessarily having to eat the same meal for several days straight, but rather knowing what to do with all the bottom halves of packets I end up gathering. A meatball soup that uses half a packet of sausages, a salad that only needs a handful of rocket, the chocolate mousse that only used 1/3 of a tub of cream. I end up with quite the strange collection of recipe remnants in my fridge.
I don’t have a freezer so I can’t double up on everything I make, and eventually I do get bored of having the same meal every day for a week. This essentially means that every time I buy something I need to make sure I have multiple uses for it, to prevent it languishing at the back of my mini fridge until the end of term. This faux ‘risotto’ became the ideal recipe for clearing out my fridge on a Sunday, making room for a new week of ingredients. I initially bought my tomatoes and bag of giant couscous for this salad, the cheese for this pie.
Risotto is also well-known for the therapeutic nature of all that stirring. This one pot quick version cuts down on that and makes this a super quick dinner, with just enough stirring time to calm you down on a Monday morning after a particularly sexist two-hour lecture on beards in the Renaissance period. Yep.
Tomato couscous ‘risotto’
- 100g giant couscous
- 100g cherry tomatoes, halved
- ½ onion, sliced finely
- 1 garlic clove, crushed
- 1 bunch of basil, leaves picked
- grated cheddar to serve
Tip all ingredients apart from the basil and cheese into a medium sized saucepan. Add 100ml of water, just enough to submerge all the ingredients. Place over a medium heat and bring to a strong simmer. Gradually the onion will soften, the tomatoes will begin to pop and the couscous will release lots of starch into the water to thicken the risotto.
After 5 minutes, stir regularly to prevent the couscous catching on the base of the saucepan. Test after 5 minutes – the couscous should be soft and al dente and the majority of the water should have evaporated, leaving you with a thick and creamy risotto.
Remove from the heat and stir through the basil. Ladle into bowls and top with the cheese.