Couscous Salad

Name: Couscous Salad
Yield: Serves 4–6
Ingredients: 1 tbsp shredded mint leaves; 1 tbsp finely chopped coriander or parsley; 2–3 garlic cloves, peeled and crushed; 3 tbsp extra virgin olive oil; 2 tsp lemon or lime juice; 3 firm, ripe tomatoes, peeled, deseeded and diced; 12 black olives, pitted and halved; 8 oz / 230 g couscous; ¼ pt / 140 ml water; 6 spring onions, trimmed and finely sliced; freshly ground black pepper; salt

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

8 oz / 230 g couscous
¼ pt / 140

Side dish
Vegan

Method

Put the couscous in a bowl, and sprinkle most of the water over it. As it begins to swell and dry, break up the lumps with your fingers. Add a little more water if necessary. Stir the spring onions, tomatoes, olives, herbs, garlic, olive oil and lemon or lime juice into the couscous. Season to taste and serve.