Salads
Couscous salad
This clean salad showcases the tastes and textures of summer. Once the tomatoes are roasted, it's almost instant to make. This makes a lovely side at a picnic or as part of a mezze spread. It's a good base that can easily be added to, making a meal in it's own right.
Ingredients
- 6 tomatoes
- 4 tbsp couscous
- 1 tsp olive oil
- 125ml boiling water
- 2 tbsp olive oil
- ½ cucumber, cut into 1cm cubes
- 1 tbsp pine nuts, toasted
- chives or parsley or coriander, finely chopped
- 1 tbsp balsamic vinegar
- 3 tbsp olive oil
- salt and pepper
Method
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Step 1
Cut the tomatoes in half and place skin side down in a shallow baking tray or pan. Season and drizzle around with 2 tablespoons of olive oil. Cook slowly in a low oven for 1-2 hours until semi-dried, this will concentrate the flavour.
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Step 2
Put the couscous in a bowl with the oil and boiling water, cover tightly and allow to soak for 5 minutes. Fluff the couscous with a fork and mix in the rest of the ingredients.