Tomato & Fennel Couscous Salad

Great served warm but the flavours will develop when left to marinate. Ideal for barbecues, picnics or as a simple lunch.

INGREDIENTS

• 1 fennel bulb, finely sliced
• 400g mixed tomatoes, e.g. beef tomatoes diced, cherry and yellow tomatoes
• 2 cloves garlic, sliced
• Juice 1 lemon
• 2 tbsp extra virgin olive oil
• 1 tsp LoSalt
• ½ x very low salt vegetable stock cube
• 150g couscous
• 25g toasted pine nuts
• 4 spring onions, sliced
• 2 tbsp chopped coriander

METHOD

1. Preheat the oven to 200oC, gas mark 6.
2. Place the fennel, tomatoes and garlic in a roasting tin, toss in the lemon juice, oil and LoSalt, roast for 15 minutes.
3. Meanwhile, dissolve the stock cube in 200ml boiling water and pour over the couscous in a large bowl, cover with clingfilm and leave for 5 minutes, fluff up with a fork and stir in the pine nuts, spring onions, coriander and a little black pepper.
4. Mix the tomato mixture into the couscous and serve.