Herbed couscous salad with almonds and tomatoes

Super colourful and fresh healthy salad!

 

MAKES 6 SERVINGS

Equipment needed: saucepan, chopping board, knife, whisk, mixing bowl

Total Time: 20minutes

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 tbs extra virgin olive oil
  • Juice of 1/2 lemon

 

Method:

  1. 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.
  2. Whisk the oil with the lemon juice, then stir through the herbed couscous. Scatter with micro herbs, if using, to serve