Roasted tomato, giant couscous, feta and basil salad
- July 2014
- Serves 4
- Hands-on time 15 min, oven time 25 min
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.
- Vegetarian recipes
- 26.5g (7.5g saturated)
- 28.2g (3.5g sugars)
- 300g mixed cherry and small vine tomatoes
- 2 tbsp olive oil
- 200g giant couscous (see tips)
- Juice 1 lemon
- 3 tbsp extra-virgin olive oil
- 150g feta
- Large handful fresh basil
- 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.
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