| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
Food networ, Food4 |
1 |
servings |
INGREDIENTS
| 250 |
g |
Couscous |
| 15 |
g |
Dill; chopped |
| 15 |
g |
Mint; chopped |
| 2 |
tb |
Olive oil |
| 1 |
|
Lemon and zest; juice of |
|
|
Hemp oil |
|
|
Sugar |
| 4 |
lg |
Tomatoes; diced |
| 15 |
g |
Coriander; chopped |
| 30 |
g |
Parsley; chopped |
| 500 |
ml |
Veg stock – double strength |
|
|
Balsamic vinegar |
|
|
Salt and pepper |
INSTRUCTIONS
Put couscous in a bowl and cover with boiling stock. Stir and leave covered
for 5 minutes.
Stir and pour into a tray to cool. Add lemon, herbs and olive oil. Cool.
Season tomatoes with a sprinkling of sugar, salt and pepper.
Make a dressing of hemp oil and vinegar to a 50:50 ratio. Pour dressing
over tomato and mix. Spoon couscous on to centre of plate and place tomato
onto plate beside it. Serve.
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