Tomato Couscous
Recipe from the Wyllie Fox Farm Kitchen
4 cups diced tomatoes
1 lemon, juiced
2 tsp. salt
1½ cups instant couscous (10 oz. box)
2 cups water
2 wide strips lemon zest
¼ cup olive oil
pinch cayenne
½ cup roughly chopped mint leaves (stems saved)
½ cup roughly chopped flat leaf parsley (stems saved)
3 scallions (white & green), thinly sliced
½ cup toasted pine nuts
Toss the tomatoes, lemon juice & 1 tsp. salt in a bowl & set aside.
Put the couscous in a large bowl. Bring the water, lemon zest, 3 tbsp. olive oil, 1 tsp. salt, cayenne & herb stems to a boil over high heat. Pour the liquid over the couscous & stir to separate any clumps. Cover with a lid or plate and set aside for 5 minutes. Remove the zest & herb stems and fluff with a fork.
Add the tomatoes, scallions, mint, parsley & pine nuts. Drizzle the remaining olive oil over the salad, toss & serve.
Serves 6-8
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