Ingredients

• 150ml/¼ pint hot vegetable stock
• 2 tsp tomato purée
• 2 tsp tomato ketchup
• 200g/7oz couscous
• 60g/2½oz cherry tomatoes
• halved
• handful fresh parsley
• chopped
• handful fresh basil
• chopped
• salt and freshly ground black pepper
• 175g/6oz ready-rolled puff pastry
• 8 basil leaves
• rubbed with olive oil
• 85g/3oz goats' cheese log
• 1 free-range egg
• beaten
• sea salt
• for sprinkling

Directions

• For the tomato couscous
• place the vegetable stock
• tomato purée and tomato ketchup into a small saucepan and bring to the boil.
• Place the couscous into a large bowl and pour over the stock mixture to cover the couscous. Cover with cling film and leave to stand for five minutes.
• Remove the cling film and separate the couscous grains with a fork. Add the cherry tomatoes and herbs
• season
• to taste
• with salt and freshly ground black pepper and stir well.
• Preheat the oven to 200C/400F/Gas 6.
• For the goats' cheese roll
• place the puff pastry onto a board. Place the basil leaves along the middle of the pastry and top with the goats' cheese log.
• Brush the edges of the pastry with beaten egg
• then roll up to seal the goats' cheese inside the pastry. Brush the top of the pastry with more beaten egg and sprinkle with sea salt.
• Place the pastry roll onto a non-stick baking sheet
• transfer to the oven and bake for 12-14 minutes
• or until the pastry is puffed up and golden-brown on top. Slice in half.
• To serve
• place equal amounts of the couscous onto two serving plates and place half of the goats' cheese roll on top of each.