For the perfect side-dish, why not serve your lunch or dinner with this delicious salad, which makes the most of fresh, in-season ingredients tossed in a tasty dressing.
Serves 6
1 cup Israeli couscous
1 tbsp olive oil
1 cup chicken or vegetable stock
1 cup couscous (regular)
200g semi-dried tomatoes
400g mixed cherry tomatoes, halved (including yellow and black)
3 small vine-ripened tomatoes, sliced
1/3 cup small mint leaves
¼ cup extra-virgin olive oil
1 tbsp white wine vinegar
1 tbsp honey
1 Bring a large saucepan of water to the boil. Add oil and 1 tsp salt. Add Israeli couscous and cook for approximately 10 minutes or until tender. Drain. Rinse under cold water. Transfer to a large bowl.
2 Pour stock into a saucepan and place over a high heat. Bring to the boil. Remove from heat and add couscous. Stir until combined. Cover and stand for 5 minutes or until all liquid has been absorbed by couscous.
3 Fluff with a fork. Add to Israeli couscous with semi-dried tomatoes, mixed tomatoes, sliced tomatoes and mint leaves. Toss until well combined.
4 Whisk oil, vinegar, honey, salt and pepper in a jug. Add to salad just before serving.
