Tomato Couscous salad
November 2015

By Jess Ferguson RD (SA)


  • 3 cups cherry tomatoes, halved
  • ½ cucumber, diced
  • 1 lemon, juiced
  • 3 teaspoons salt
  • 1 1/2 cups instant couscous (a 10-ounce box)
  • 2 cups water
  • 2 wide strips lemon zest
  • 20ml extra-virgin olive oil
  • Pinch cayenne
  • 1/2 cup torn mint leaves, stems saved
  • 1/2 cup roughly chopped flat leaf parsley, stems saved
  • 3 spring onions, chopped
  • 1/2 cup toasted almonds, optional


  1. Toss the tomatoes, cucumbers, and lemon juice in a bowl with 1/2 teaspoons of the salt. Set aside.
  2. Put the couscous into a large bowl. Bring the water, lemon zest, oil, the remaining salt, cayenne, and herb stems to a boil over high heat. Pour the liquid over the couscous, stir to separate any clumps. Cover with a lid, plate, or plastic wrap, set aside for 5 minutes. Remove the zest and herb stems and fluff with a fork.
  3. Add the tomato mixture, spring onions, mint, parsley, and almonds.

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