Couscous salad with tomatoes and mint

  • 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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