Tomato & Fennel Couscous Salad
Prep:15 minutes
Cook:15 minutes
Serves:4
Great served warm but the flavours will develop when left to marinate. Ideal for barbecues, picnics or as a simple lunch.
INGREDIENTS
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
METHOD
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.
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