Giant couscous & tomato salad with zhoug-style dressing
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Giant couscous & tomato salad with zhoug-style dressing

By Janine Ratcliffe

Make this giant couscous and tomato salad as a summer side. Zhoug is a spicy, bright green Middle Eastern sauce that brings this dish alive

  • Prep:5 mins
    Cook:15 mins
    plus cooling
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 222
  • fat 9g
  • saturates 1g
  • carbs 26g
  • sugars 0g
  • fibre 6g
  • protein 6g
  • salt 1.3g

Ingredients

  • 4 large vine tomatoes, diced
  • ½ red onion, finely chopped
  • 150g giant couscous or fregola
  • ½ small bunch of coriander, roughly chopped
  • handful of parsley leaves, roughly chopped
  • 1 lemon, juiced
  • 2 green chillies, chopped
  • 1 garlic clove, roughly chopped
  • ½ tsp ground cumin
  • ½ tsp caster sugar
  • 3 tbsp olive oil

Tip

MIX IT UP
You can use any large grain instead of the couscous – pearl barley, spelt or cracked bulgur wheat would all work well.

Method

  1. Put the tomatoes and onion in a large bowl with ½ tsp sea salt. Toss and leave to sit.

  2. Cook the couscous in a pan of boiling salted water for 8-10 mins until tender (don’t overcook it – you want it a bit under so it can soak up the juices from the tomato), then drain really well. Cool for 10 mins then toss with the tomato and onion mixture.

  3. Blend all the dressing ingredients with 1 tbsp water and ½ tsp sea salt until smooth. Drizzle some over the couscous, then serve the rest on the side for people to help themselves.

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