Roasted tomato, giant couscous, feta and basil salad

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A simple salad recipe that brings into play the classic winning combination of tomato and basil. It’s summery, it’s easy and it’s very good indeed.

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Ingredients

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Heat the oven to 200°C/fan 180°C/gas 6. Put the tomatoes on a baking sheet, drizzle with the olive oil and season. Roast for 25 minutes, then remove and leave to cool.
Meanwhile, cook the giant couscous in boiling salted water for 5-6 minutes. Drain, tip into a bowl and mix with the lemon juice and extra-virgin olive oil. Leave to cool to room temperature, then gently mix in the tomatoes, crumbled feta and basil leaves.

Giant couscous (moghrabieh) is sold in large supermarkets. If you can’t find it, you can use small pasta such as fregola or orzo instead.

24th Aug 2017 a 8:08 am

I love this – fun to make and the flavours go together so well. My son loves it and is always asking me to make it again.

5th Aug 2015 a 10:01 am

This is a delicious recipe and have made it several times this summer. To please my meat eating lover OH I grill him a chicken breast to go with it.

8th Jun 2015 a 4:52 pm

I love this recipee because it has the flavour and smell of summer