Served warm, this couscous salad made a filling & tasty lunch I’ve had a box of couscous sitting on my pantry shelf for ages now, and I decided last week that it was time to use it – so I came up with an easy couscous salad recipe, which can be served either warm or cold.
This salad is so filling that it’s almost a meal in itself, thanks to the addition of the couscous, which is a low fat carbohydrate made from semolina wheat commonly used in North African cooking. I usually serve couscous as a side dish (it goes well with stews and casseroles), so this made a nice change -:
Couscous Salad with Thyme Roasted Onion & Tomato
5 large ripe Tomatoes, cut into quarters
3 – 5 red Onions, cut into quarters
2 cloves Garlic, sliced
Small bunch of fresh Thyme, washed
Olive Oil
Salt & Pepper
2 cups cooked Couscous (prepared according to package instructions – I use the ‘instant’ kind)
Place the cut tomatoes and onions into a baking tray. Sprinkle the garlic & thyme over, then pour a little olive oil over everything, season with salt and pepper and toss to mix everything together well. Cook at Gas Mark 7/220’C/425’F for about 40 minutes, turning the tomatoes and onions over a couple of times during the cooking process. Remove from the oven and allow to cool slightly, before adding to the cooked couscous. Mix everything together to blend, taste and add more seasoning if necessary and serve.
Place the cut tomatoes and onions into a baking tray. Sprinkle the garlic & thyme over, then pour a little olive oil over everything, season with salt and pepper and toss to mix everything together well. Cook at Gas Mark 7/220’C/425’F for about 40 minutes, turning the tomatoes and onions over a couple of times during the cooking process. Remove from the oven and allow to cool slightly, before adding to the cooked couscous. Mix everything together to blend, taste and add more seasoning if necessary and serve.
