Couscous salad with tomatoes and mint

  • Preparation Time5 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy
450g cherry or grape tomatoes, halved
2 cucumbers, seeded, and diced
1 lemon, juiced
3 tsp salt
285g instant couscous
475ml water
2 wide strips lemon zest
4 tbsp extra-virgin olive oil
Pinch cayenne
15g torn mint leaves, stems saved
30g roughly chopped flat leaf parsley, stems saved
3 spring onions (white and green), chopped
70g toasted pine nuts, optional
1) Toss the tomatoes, cucumbers, and lemon juice in a bowl with 2 tsp of the salt. Set aside.

2) Put the couscous into a large bowl. Bring the water, lemon zest, 3 tbsp of the oil, the remaining salt, cayenne, and herb stems to a boil over high heat. Pour the liquid over the couscous, stir to separate any clumps. Cover with a lid, plate, or clingfilm, set aside for 5 mins. Remove the zest and herb stems and fluff with a fork.

3) Add the tomato mixture, spring onions, mint, parsley, and pine nuts. Drizzle the remaining oil over the salad, toss and serve.

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