Roasted Tomato and Couscous Salad
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4 persons -
20 min
Ingredients 4
- 300 gr couscous
- 2 tbsp olive oil
- 400 gr cherry tomatoes on the vine
- 1 tbsp bruschetta herbs
- 1 cucumber
- Fresh dill and mint leaves
- 1 tsp red wine vinegar
- Salt and pepper
- 200 gr Provamel Organic Soya alternative to yogurt No sugars
- ½ lime zest
preparation 20 min
- Pre-heat the oven 200°C
- Mix the couscous , olive oil and a little salt in a bowl. Add enough boiling water to cover the couscous, cover the bowl and leave the grains to swell.
- Arrange the tomatoes on a baking tray, drizzle with olive oil and scatter on the bruschetta. Roast in the oven for 10-12 minutes.
- To make the salsa finely dice the cucumber and mix with the chopped dill and mint leaves, a little olive oil and the red wine vinegar. Season with salt and pepper to taste.
- When the couscous has absorbed all the water use a fork to mix and loosen the grains.
- Mix the Provamel Organic Soya Alternative to Yogurt No sugars with the lime zest and season with salt and pepper.
- Arrange the couscous, roast tomatoes and cucumber salsa on four plates and finish with a drizzle of the zesty lime dressing. Now who do you know who deserves to be invited to share this?
