erve this Mediterranean inspired salad of roasted tomato, feta and couscous on its own or as a side.
Ingredients
- 350g mixed cherry and small vine tomatoes, halved
- 2tbsp extra-virgin olive oil
- 200g giant couscous
- Juice 1 lemon
- 120g reduced-fat feta, crumbled
- Large handful fresh basil
Method
- Heat the oven to 200°C/fan 180°C/gas 6. Put the tomatoes on a baking sheet, drizzle with 1tbsp of the oil and season with black pepper. Roast for 25 min, then set aside to cool.
- Meanwhile, cook the couscous according to the pack instructions. Drain, then tip into a mixing bowl and stir through the lemon juice and remaining oil. Leave to cool to room temperature.
- Gently stir the roasted tomatoes, crumbled feta and basil through the couscous, then sprinkle with pepper to serve.