Tomato Roasted Broccolini & Kalettes with Herbed Couscous

Steps

1. Preheat oven to 220°C. Preheat oven to 220°C. Line an oven tray with baking paper. Finely dice tomatoes and toss in a large bowl with garlic and lemon zest. Cut broccolini in half widthways and cut kalettes in half. Toss with tomato mix, season and lay out on prepared tray. Roast for about 13 minutes until golden and tender
2. While broccolini roasts, thinly slice leek. Heat a drizzle of oil in a large fry-pan on medium-high heat and cook leek for about 6 minutes, until soften and beginning to brown.
3. Add garlic, butter and salt and cook for a further 3-4 minutes, until very tender. Add white wine/stock and second measure of stock and bring to a simmer.
4. Reduce heat to low-medium and simmer for about 3 minutes, until reduced. Stir through sour cream, simmer a further 1-2 minutes then remove from heat and season to taste.
5. While leek cooks, bring third measure of stock to the boil in a medium pot on high heat. Once boiling turn off heat, add couscous and salt, stir, cover and leave for 5 minutes, then fluff up grains with a fork. Finely chop herbs, then stir through cooked couscous along with lemon juice and season to taste.
6. To serve, divide couscous between plates, top with roast broccolini and drizzle with creamy leeks. Sprinkle with smoked almonds.