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Herbed couscous salad with almonds and tomatoes

Name: Herbed couscous salad with almonds and tomatoes
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6
Ingredients: 2 cups (400g) couscous; 1/4 cup flat-leaf parsley leaves, finely chopped; 1/4 cup fresh mint leaves, finely chopped; 1/4 cup fresh dill, finely chopped; 1/2 cup coriander leaves finely chopped; 8 tarragon leaves, finely chopped; 2 long green chillies, seeds removed, finely chopped; 1 firmly packed cup rocket leaves, finely chopped; 1 cup (160g) toasted flaked almonds; Pinch ground cinnamon; Pinch ground nutmeg; 500g cherry tomatoes, halved; 1 tbs extra virgin olive oil; Juice of 1/2 lemon; Micro herbs (optional), to serve

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15m

05m

Herbed couscous salad with almonds and tomatoes

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by Katie Quinn Davies

Blogger and delicious. contributor

Oct 03, 2015

Katie Quinn Davies' colourful couscous salad pairs perfectly with roast chicken or lamb.

2 cups (400g) couscous
1/4 cup flat-leaf parsley leaves, finely chopped
1/4 cup fresh mint leaves, finely chopped
1/4 cup fresh dill, finely chopped
1/2 cup coriander leaves finely chopped
8 tarragon leaves, finely chopped
2 long green chillies, seeds removed, finely chopped
1 firmly packed cup rocket leaves, finely chopped
1 cup (160g) toasted flaked almonds
Pinch ground cinnamon
Pinch ground nutmeg
500g cherry tomatoes, halved
1 tbs extra virgin olive oil
Juice of 1/2 lemon
Micro herbs (optional), to serve

Method

1.

Cook couscous according to packet instructions, then cool completely. Add the remaining ingredients, except the oil, lemon juice and micro herbs, then season stir gently to combine.
2.

Whisk the oil with the lemon juice, then stir through the herbed couscous. Scatter with micro herbs, if using, to serve.