By Jane Curran
The combination of lemon juice, olive oil and tomatoes evokes the classic Mediterranean flavours of your favourite holiday dish - and you can enjoy it in the comfort of your own back garden.
This simple salad contains few ingredients but it’s delicious flavours come from the ripeness of the tomatoes and the quality of the olive oil.
When using such simple ingredients, quality is key. Spending more on a well balanced olive oil will provide a more punchier flavor with less, so you’re saving money in the long run. For tomatoes, look for the juiciest on offer in your local store or supermarket.
Your choice of couscous will dictate the texture of the salad. A toasted couscous will give the dish a slight nutty texture, while giant couscous will surround the ingredients with a soft base.
With no more than 311 calories, depending on your serving size, this salad would make a delicious lunch option or could be served alongside a juicy cut of meat or fish.
- Put the couscous in a large bowl. Pour over boiling water to come about 2cm above the surface. Cover with clingfilm and leave to stand for 10 mins or until tender. Put into a colander and run under cold water. Put back into the bowl and add the lemon zest and juice, and the olive oil. Add plenty of seasoning.
- Make sure your tomatoes are at room temperature as the fridge deadens their flavour. Stir into the couscous with the parsley.
- 250g toasted couscous or giant (Israeli) couscous
- zest and juice of 2 large lemons
- 8tbsp extra virgin olive oil
- 500g cherry tomatoes, halved
- large bunch flat-leaf parsley, finely chopped
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