Tomato & Olives Couscous Salad
An easy side dish or salad bursting with savoury flavours. The couscous is cooked until tender then tossed in a Mediterranean-inspired sweet and tangy tomato sauce and fresh herbs.
Substitutes:
- No tomatoes? Try with courgettes instead.
- No couscous? Use cooked pasta instead.
- No black olives? Try with green olives or capers instead.
- No shallot? Use red onion or white onion instead.
- No parsley/basil? Use any fresh herbs of your liking.
- No red wine vinegar? Try with apple cider vinegar instead.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Servings: 2
Ingredients:
300 g Tomatoes (cut in quarters)
100 g couscous
100 ml Hot water
90 g Black olives (cut in half)
1 Shallot (sliced)
2 Garlic cloves (grated)
2 tbsp red wine vinegar
2 tbsp Olive oil
10 g Parsley (chopped)
10 g Basil leaves (chopped)
Salt & pepper
Recipe:
- Add the couscous into a heatproof bowl. Pour 100ml of hot water over the couscous and place a plate on top of the bowl to fully cover it. Set aside for 15 minutes, then fluff it up with a fork to separate the grains.
- In a large frying pan, add the tomatoes, olives, shallot, garlic cloves, red wine vinegar, olive oil and a pinch of both salt and pepper. Cook over a medium heat for 10-15 minutes, or until the tomatoes have softened and released some of their juice.
- Turn off the heat and add the parsley, basil and couscous. Stir to combine and season to taste.
How to store
Store in an airtight container, in the fridge, for up to 3 days.
