Riverford Wicked Leeks
Couscous salad recipe image

Print Couscous salad

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 & pepper


  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.
  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.
want to cook with fresh ingredients? try one of our award winning veg boxes