Tomato & Fennel Couscous Salad


Great served warm but the flavours will develop when left to marinate. Ideal for barbecues, picnics or as a simple lunch.


  • 1 fennel bulb, finely sliced
  • 400g mixed tomatoes, e.g. beef tomatoes diced, cherry and yellow tomatoes
  • 2 cloves garlic, sliced
  • Juice 1 lemon
  • 2 tbsp extra virgin olive oil
  • 1 tsp LoSalt
  • ½ x very low salt vegetable stock cube
  • 150g couscous
  • 25g toasted pine nuts
  • 4 spring onions, sliced
  • 2 tbsp chopped coriander


  1. Preheat the oven to 200oC, gas mark 6.
  2. Place the fennel, tomatoes and garlic in a roasting tin, toss in the lemon juice, oil and LoSalt, roast for 15 minutes.
  3. Meanwhile, dissolve the stock cube in 200ml boiling water and pour over the couscous in a large bowl, cover with clingfilm and leave for 5 minutes, fluff up with a fork and stir in the pine nuts, spring onions, coriander and a little black pepper.
  4. Mix the tomato mixture into the couscous and serve.