Rosemary & Garlic Couscous & Garden Salad

A rosemary & garlic take on couscous & garden salad, with measured ingredients and an easy-to-follow method.

Ingredients

• 250 g couscous
• 300 ml boiling vegetable stock
• 1 cucumber, diced
• 200 g cherry tomatoes, halved
• 1 red pepper, diced
• 2 tbsp olive oil
• 1/4 tsp pepper
• 1 tbsp chopped rosemary
• 3 garlic cloves, minced
• 1 tbsp lemon juice

Method

1. Put couscous in a heatproof bowl. Add boiling stock, cover and stand 5 minutes, or follow the packet ratio if different.
2. Mix the rosemary, garlic and lemon juice.
3. Fluff couscous with a fork, stir in olive oil and allow to stop steaming.
4. Fold in cucumber, tomatoes, pepper and seasoning mixture.
5. Finish with black pepper and any reserved herbs or seeds. Serve or refrigerate promptly.

New editorial recipe; not independently kitchen-tested. Timings are estimates. Follow doneness cues and check ingredient labels for allergens.