Name: Mediterranean couscous salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 to 6 servings
Cuisine: Main Meals
Ingredients: salted butter 2T,pearl couscous 400g,vegetable stock 2 1⁄4 cups,Kalamata olives, stoned, drained and halved lengthways 100g,Mediterranean cucumber, quartered and sliced 1,red onion, quartered and thinly sliced 1⁄2,Woolworths marinated chargrilled artichokes, sliced into 2 cm pieces 130 g,baby tomatoes, halved 200 g,rocket, rinsed and dried 40 g,tarragon, chopped 15 g,parsley, chopped 15 g,lemon, juiced 1⁄2,raw almonds, roughly chopped, to garnish 50g,Olive oil, for drizzling

Couscous recipes

Serves 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 40 minutes

Ingredients

350 g Woolworths roasting vine tomatoes
Olive oil, to moisten
Sea salt, to taste
4 tricolore peppers
8 basil leaves
200 g black olives, drained and smashed
70 g Serrano ham
225 g Woolworths smoked chorizo sarta, sliced
150 g Manchego cheese
Crusty bread, for serving

Method

Preheat the oven to 220°C. Place the tomatoes on a baking tray, moisten with olive oil and season with salt. Roast for 20 minutes, or until starting to catch.
Halve the peppers lengthways, core and seed. Place on a baking tray and top each half with a basil leaf, garlic clove and some olives. Moisten with olive oil. Bake at 190°C for 30 minutes, or until very tender and starting to catch.
To assemble, arrange the meat on the platter. Add the thinly sliced cheese, tomatoes and peppers. Serve with crusty bread and olive oil.

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