Roasted tomato, giant couscous, feta and basil salad
- Published: 30 Jun 14
- Updated: 18 Mar 24
A simple salad recipe that brings into play the classic winning combination of tomato and basil. It’s summery, it’s easy and it’s very good indeed.
Ingredients
- 300g mixed cherry and small vine tomatoes
- 2 tbsp olive oil
- 200g giant couscous (see tips)
- Juice 1 lemon
- 3 tbsp extra-virgin olive oil
- 150g feta
- Large handful fresh basil
Method
- Heat the oven to 200°C/fan 180°C/gas 6. Put the tomatoes on a baking sheet, drizzle with the olive oil and season. Roast for 25 minutes, then remove and leave to cool.
- Meanwhile, cook the giant couscous in boiling salted water for 5-6 minutes. Drain, tip into a bowl and mix with the lemon juice and extra-virgin olive oil. Leave to cool to room temperature, then gently mix in the tomatoes, crumbled feta and basil leaves.
- Recipe from July 2014 Issue
Nutrition
- Calories
- 393kcals
- Fat
- 26.5g (7.5g saturated)
- Protein
- 10.5g
- Carbohydrates
- 28.2g (3.5g sugars)
- Fibre
- 1.4g
- Salt
- 1.4g
delicious. tips
Giant couscous (moghrabieh) is sold in large supermarkets. If you can’t find it, you can use small pasta such as fregola or orzo instead.
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I love this – fun to make and the flavours go together so well. My son loves it and is always asking me to make it again.
This is a delicious recipe and have made it several times this summer. To please my meat eating lover OH I grill him a chicken breast to go with it.
I love this recipee because it has the flavour and smell of summer