Roasted tomato, chevin and herb couscous salad

Recipe from: 23 February 2015
recipes, vegetarian, salad

Ingredients 14
Servings
Time 00:10
  • 500
    g
    baby rosa tomatoes, halved
  • olive oil for drizzling
  • 1/2
    tsp
    dried oregano
  • salt and pepper to taste
  • 1
    large red onion, finely sliced
  • 2
    cloves
    garlic, crushed
  • 1
    cup
    wholewheat couscous
  • 1
    cup
    hot vegetable or chicken stock
  • 1
    handful
    chives, finely chopped
  • 1
    cup
    basil leaves, finely chopped
  • 1/2
    cup
    Italian parsley leaves, finely chopped
  • 1/2
    cup
    mint leaves, finely chopped
  • 2
    Tbs
    white wine vinegar
  • 100
    g
    chevin (creamy goat’s cheese), torn into bite size pieces
 

Method

00:35
 

Preheat the oven to 200 °C.

Arrange the tomatoes onto a greased baking tray, drizzle with olive oil and season with salt, pepper and oregano. Roast for +- 35 minutes.
Heat a little olive oil in a frying pan and saute the onions and garlic until softened and fragrant. Set aside.
Scatter the couscous in a large shallow dish and add the hot stock. Allow to stand for 5 minutes then start using a fork to fluff the couscous up. Make sure all the liquid has absorbed.
Decant the fluffed up couscous into a mixing or salad bowl. Add the tomatoes including the juices, onion mixture, fresh herbs, chevin and white wine vinegar and mix gently until evenly combined. Season with freshly ground salt and pepper to taste.
Serves 4-6.

Recipe reprinted with permission of Bits of Carey. To see more recipes, please click here.
 
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Read more on: vegetarian  |  salad  |  recipes
 

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