Giant couscous & tomato salad with zhoug-style dressing

• vine tomatoes↗4 large

  diced

• red onion↗½

  finely chopped

• giant couscous↗150g g

  or fregola

• coriander½ small bunch of

  roughly chopped

• parsley↗handful of

  leaves, roughly chopped

• lemon↗1

  juiced

• green chillies↗2

  chopped

• garlic clove↗1

  roughly chopped

• cumin↗½ tsp ground tsp

  ground

• caster sugar↗½ tsp tsp
• olive oil↗3 tbsp tbsp

Step-by-step instructions

1. 1

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

2. 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. 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.