We cooked this dish while camping in France and it was a great side dish for all sorts of barbecued meat. It’s also a great idea for using up leftover sun-dried tomatoes which can easily get forgotten in the back of our fridge.
Tomato & Feta Couscous Salad – serves 4
- 200g couscous
- 250g piece of feta cheese
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 300g cherry tomatoes
- 50g sun-dried tomatoes
- 3 heaped tbsp chopped basil leaves
Put the couscous into a large bowl, pour over boiling water to cover, then leave to soak for 20 minutes or until the water has been absorbed.
Marinate the feta in the balsamic vinegar and olive oil for about 20 minutes.
Chop the cherry tomatoes and sun-dried tomatoes and mix together.
Crumble the marinated feta into large pieces, then fork through the couscous with the tomatoes and basil and season to taste.
(Original recipe from Eat by Nigel Slater, Fourth Estate, 2013.)