Ingredients (serves 4-6)
4 tablespoons extra – virgin olive oil, or grapeseed oil
300g Israeli cous cous
1 onion, finely diced
2 garlic cloves, crushed
2 punnets cherry tomatoes, halved
1 punnet baby cucumber, sliced
1 red onion, finely chopped
¼ cup curly leaf parsley, chopped
1 cup mint leaves, torn
2 tablespoon lemon juice
Sea salt & cracked pepper
- Heat 2 tablespoon olive oil in a saucepan over medium-high heat, add onion and garlic and sauté for 1 minute, add couscous and stir to toast about 2-3 minutes. Add 900mls water and bring to the boil, reduce heat to medium-low, cover and simmer until tender, about 5 minutes. (Don’t overcook the cous cous it needs to be firm), remove from heat and transfer to a bowl to cool and chill completely in the fridge. (This will look sticky, but it will separate once remaining ingredients are added).
- Add lemon juice and two tablespoons olive oil, use a fork to break up the cous cous. Then add tomatoes, cucumber, red onion, parsley and mint, season to taste, Spoon into a serving bowl and serve.