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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