- 75g cous-cous
- 250ml hot vegetable stock
- fresh black pepper
- 8 cherry tomatoes, washed and cut in half
- 40g soft goat's cheese
- Mix the cous-cous with the vegetable stock and leave for 5 minutes.
- Add the fresh black pepper to taste and fluff up the cous-cous with a fork.
- Place the tomatoes and goat's cheese on the top and serve.