Tomato Flan with Couscous Salad

Total time: 35 minutes
       Tomato Custard!  Light, and easy to make, it's surrounded by a bit of couscous salad

 Ingredients:

• 2 eggs
• 2/3 cup, (6oz, 180ml) tomato sauce
• 6 pimiento-stuffed olives
• 1/2 tsp chili powder
• 1 tsp basil 
• 1/4 cup (1.5oz, 45gr) medium couscous
• 3/8 cup (3oz, 90ml) chicken stock
• 2 ribs celery, roughly chopped
• 1 tbs Greek yogurt
• 1 tbs mayonnaise
• 1 tbs Dijon-style mustard 

 Instructions:

• Prepare ramekins: Butter ramekins and line the bottom with buttered wax or parchment paper.
•  Thinly slice olives and lay on the bottom of the ramekins.
• The flan: Whisk eggs, tomato sauce, paprika and oregano together well and pour into the ramekins, dividing evenly.
• Put into a roasting pan with deep sides (I use a metal bread pan) and add hot water (hot tap water is fine) so that it comes half way up the sides of the ramekins.
• Bake for 30 minutes at 450F (220C) They should be set, firm on top. 
• Remove from oven and from hot water.
• Run a table knife around the sides to loosen (if necessary). Put a small plate over top of ramekin and flip over. Remove ramekin, and paper from top (formerly bottom) of flan.
• Put on plate and spoon Couscous Salad around.
• Couscous Salad
• Heat chicken broth to boiling.
• Put couscous in a medium bowl. 
• When broth is boiling pour over couscous, cover and let stand for 10 minutes... Do not stir it. 
• Mix yogurt, mayo and mustard.  
• When couscous is ready, add celery and fluff with a fork. Add salad dressing and stir gently.