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
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.
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
Fluff with a fork. Add to Israeli couscous with
semi-dried tomatoes, mixed tomatoes, sliced tomatoes
and mint leaves. Toss until well combined.
Whisk oil, vinegar, honey, salt and pepper in a jug.
Add to salad just before serving.
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