Place the couscous in a large bowl and pour over the boiling water, leave to stand for 4 minutes, pour in the olive oil and fork through until fluffy.
Carefully brown the pine nuts in a dry frying pan, add to the couscous, chop the chives and add with the seasoning, mix through.
Cut the tomatoes in half and dry fry in a non stick frying pan on the flat side until browned.
Grill the crottins for 3 minutes until lightly coloured and just oozing.
Serve the cous cous on individual plates, add the tomatoes and top with the grilled crottins.
200g Couscous 250ml water 1 tbs olive oil 50g pine nuts 25g chives Sea salt Freshly ground black pepper 200g small Tomatoes 4 small Crottin goats cheese
Crottins vary in taste according to age; a young one has a light and gentle flavour with a creamy texture, a couple of weeks old will be stronger in flavour and slightly harder in texture with a light crust, 3-4 weeks old will be strong in flavour, drier
