COUSCOUS SALAD WITH CHERRY TOMATOES AND MINT

SERVES: 6 

 

INGREDIENTS:  

450g cherry tomatoes (halved) 

2 cucumbers (diced) 

1 lemon   

Salt   

300g Fontana FORMIELLO Couscous  

300ml water 

2 wide strips lemon zest   

3 tbsp extra Coppola Colline Salernitane PDO Virgin Olive Oil   

Pinch cayenne   

15g torn mint leaves and stems   

3 chopped spring onions   

70g toasted pine nuts.   

  

METHOD:  

  • Toss the tomatoes, cucumbers and lemon juice in a bowl with 2 tsp of salt and set aside. Put the couscous into a large bowl. Bring the water, lemon zest, olive oil, cayenne and herb stems to boil over a high heat.   

  • Pour the liquid over the couscous, stir to separate any clumps. Cover with a lid and set aside for 5 min. Remove the zest and herb stems and fluff with a fork. Add the tomato mixture, spring onions, mint, parsley and pine nuts. Drizzle extra virgin olive oil over the salad, toss and serve.