Tomato & Fennel Couscous Salad

Prep:15 minutes

Cook:15 minutes


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.