Name: Couscous salad with oven-roasted tomatoes and goat’s cheese
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 1.5 kg tomatoes ripe; 350 g couscous; 1 cucumber cubed; 1 spring onions chopped; 125 ml fresh mint chopped; 45 ml lemon juice; 1 goat's milk cheese crumbled

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Ingredients (7)

OVEN-ROASTED TOMATOES:

1.5 kg

tomatoes — ripe

COUSCOUS SALAD:

350 g	couscous
1	cucumber — cubed
1	spring onions — chopped
125 ml	fresh mint — chopped
45 ml	lemon juice
1	goat's milk cheese — crumbled

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Method:

Roast the tomatoes:
Preheat the oven to 200°C and line a baking tray with foil. Halve the tomatoes and place them next to each other, cut side up. Season with salt, black pepper and, if you like, some brown sugar. Roast for about 20-25 minutes until the tomatoes wrinkle and turn golden brown around the edges (make sure that they do not dry out altogether). Use the tomatoes immediately or place them in a glass bottle and pour olive oil over them. Store the bottle in the fridge to use later.

Place the couscous in a mixing bowl, season with salt and pour 500ml boiling water over it. Cover and let it stand for about 5 minutes. Stir the couscous through and loosen the grains with a fork.

Add the cucumber, spring onions, mint and lemon juice to the couscous. Add the tomatoes and the olive oil and stir through. Then add the goat’s milk cheese and serve.

TIP:
This salad is delicious with roast chicken. It’s also fabulous on hamburgers or as part of a mezze or antipasta platter. Alternatively, serve the oven-roasted tomatoes with mozzarella cheese on bread or with pasta.

Words and image: Home magazine.

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