detour. My kitchen

Salads · FIRST EDITION

Roast tomato & couscous salad

Fluffy couscous, sweet roast tomatoes and chickpeas, with feta crumbled over the top.

30 minutes · Serves 2

Serving inspiration
Serving inspiration · stock photograph

The tomato juices become the dressing, so a simple grain salad needs very little else.

Here’s how.

  1. 1

    Roast the tomatoes

    Heat oven to 220°C / 425°F (200°C fan). Put tomatoes and oil in a small roasting dish. Roast for 20 minutes until softened and beginning to burst.

  2. 2

    Fluff the grains

    Meanwhile cover couscous with measured boiling water for 5 minutes, or follow its packet ratio. Fluff with a fork.

  3. 3

    Catch every drop

    Fold tomatoes and all their roasting juices through couscous. Stir in chickpeas and lemon juice.

  4. 4

    Finish and eat

    Add parsley and pepper. Crumble feta over the top and serve warm.

Use a dish with a rim so none of the dressing is lost in the oven.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.