Sweet Tomato Soup

Unfortunately my memory on how I made this is now quite rusty, having been starved of the Internet at home for more than a month, I'm only getting back to updates now.

Ingredients (as I remember)
1 onion, roughly chopped
1kg tomatoes halved
5 cloves of garlic
1 red pepper, roughly chopped
Olive oil
Honey 
Some milk
Basil
Pickled jalapenos

Method:
Roast the onion, tomatoes, garlic and pepper drizzled with a generous tablespoon of honey and some olive oil until soft (just over an hour at 180 degrees Celsius). Blend the vegetables with some milk to make it creamier and add some salt and pepper if required.

Tear up a handful of basil leaves and stir them in. Serve chilled and garnish with some basil leaves and pickled jalapenos for some spice. A massive blob of sour cream would have been the ideal addition.

butternut couscous salad

Because couscous is so quick to make, I've been making quite a few meals with it lately.

For this salad, I roasted an onion, large yellow pepper and a butternut (all sliced) with some olive oil on 180'C for an hour. Once the couscous was cooked, I added the vegtables and then some fresh basil leaves from the garden. It was very simple, but very tasty.

red pepper and tomatoe cous cous

(Serves 3)
Fry half a red onion with a bit of fresh basil, a tspn of chilli paste and some baby tomatoes (careful not to pop them) and a big red pepper.
Add this to the cous cous (250g raw) once both look cooked and then mix it all together.
Add some olive oil and balsamic vinegar and top with crumbed feta and fresh basil.
For extra flavour, some garlic, cumin and coriander would go well frying with the tomatoes. To add bulk, add a can of chickpeas or kidney beans.