HERBED COUSCOUS SALAD WITH ALMONDS + TOMATOES

HERBED COUSCOUS SALAD WITH ALMONDS + TOMATOES
wka_recipe (23 of 37).jpg

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 tbsp extra virgin olive oil
Juice of 1/2 lemon
Micro herbs (optional), to serve

METHOD /

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.

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