Name: Roast Tomato Couscous Salad Recipe
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Yield: 4
Ingredients: 1 cup couscous; 332.50 ml chicken stock (liquid); 2 punnets cherry tomatoes; 1 bunch spring onions; 1 handful pine nuts toasted; 1 handful parsley finely chopped; 1 tbs lemon zest; 1/2 cup olive oil; 1 pinch salt and pepper

by cheesetoastie Last updated on 05/09/2025

A delicious roasted couscous salad inspired by my most intellectual acquaintance.

- cheesetoastie

Ingredients

1 cup couscous
1 1/3 cups chicken stock (liquid)
2 punnets cherry tomatoes
1 bunch spring onions
1 handful pine nuts toasted
1 handful parsley finely chopped
1 tbs lemon zest
1/2 cup olive oil
1 pinch salt and pepper

Method

Step 1

Chop the spring onions and scatter over a large baking pan. Scatter over whole cherry tomatoes and season with salt and pepper and drizzle with olive oil. Roast in a medium heat oven for 30-40 minutes. Take pan out when tomatoes start to blister and allow to cool.
Step 2

Place couscous in a large, wide-based bowl. Bring stock to boil and then pour over couscous. Quickly cover and allow to sit for about 35 minutes, or until water has absorbed and it's started to cool at room temperature.
Step 3

Add the cooled couscous to the same pan as the tomatoes and fold through making sure to scoop all the pan juices. Mix through half of the parsley, pine nuts and lemon zest.
Step 4

Serve at room temperature on a large shallow dish and scatter with remaining parsley, pine nuts and lemon zest. Season to taste.