Pic of Couscous salad

Couscous salad

Show ingredients


Couscous salad

Serves 2 2h 10 min
This clean salad showcases the tastes and textures of summer. Once the tomatoes are roasted, it's almost instant to make. This is lovely eaten alongside fish, chicken or a kebab. To make it a standalone meal, crumble a little feta on top.


  • 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


Prep time: 10 min
Cooking time: 2h
  • 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.
  • 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.

You may also like…