Couscous, tomato and rocket salad
Couscous makes a perfect, fluffy base for the strong flavours of tomato and rocket. Add the dressing and herbs with as heavy a hand as suits your palate, the grains will soak it all up.
- 15 mins cooking
- Serves 8
Print
Ingredients
Couscous, tomato and rocket salad
- 2 teaspoon olive oil
- 1 large (300g) red onion, chopped
- 1 clove garlic, crushed
- 2 cup (400g) couscous
- 40 gram butter, chopped
- 2 teaspoon salt
- 4 medium (760g) tomatoes
- 1/2 cup pine nuts, toasted
- 100 gram baby rocket leaves, chopped
- 2 tablespoon chopped basil leaves
- 1 tablespoon chopped fresh parsley
- 1 tablespoon grated lemon rind
- 1/4 cup (60ml) extra virgin olive oil
- 2 tablespoon lemon juice
Method
Couscous, tomato and rocket salad
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1Heat oil in small pan and cook onion and garlic; stirring until soft.
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2Combine the couscous, butter, salt and two cups of boiling water in a bowl and stand five minutes or until water is absorbed. Fluff with a fork; cool.
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3Just before serving, combine couscous in a bowl with onion mixture, chopped tomatoes, pine nuts, rocket, herbs and rind; season to taste. Add combined oil and juice; toss gently.
Notes
Can be prepared, without the rocket, several hours ahead. Not suitable to freeze. Not suitable to microwave.
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