August 27, 2009 Leave a comment
Don’t worry too much about exact quanties here – this is more of an idea than a recipe. I made this to go with stuffed aubergines, because I had lots of herbs to use up, but I would probably, in hindsight, usually make this to go with something plain like chicken, fish or chops. Or maybe something extremely spicy. Anyway, its a very fresh, juicy salad. Honestly, I think its only worth making at this time of year, as raw tomatoes usually are not worth making a feature of.
- 50g couscous, dry weight. Made to packet instructions.
- 4 large ripe tomatoes, sliced
- 1 red onion, sliced into rings
- 3 tablespoons of chopped mint, parsley, basil and marjoram (or whatever green leafy herbs you can get your hands on, that’s just what I had)
- good glug of olive oil
- splash white wine vinegar
- lots of salt & pepper
Make up the couscous and leave aside to cool down for a bit – room temperature is what you’re aiming for. Then, chuck everything into a big bowl and mix with a fork (always best not to stir couscous with a wooden spoon because it goes claggy really easily). Thats all.