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Herbed couscous salad with almonds and tomatoes

  • 0:15 Prep
  • 6 Servings


  • 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 finely chopped coriander leaves
  • 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
  • Micro herbs (optional), to serve


  • 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.

Source: taste.com.au


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