Couscous, tomato and rocket salad

Couscous makes a perfect, fluffy base for the strong flavours of tomato and rocket. Add the dressing and herbs with as heavy a hand as suits your palate, the grains will soak it all up.

  • 15 mins cooking
  • Serves 8
  • Print


Couscous, tomato and rocket salad
  • 2 teaspoon olive oil
  • 1 large (300g) red onion, chopped
  • 1 clove garlic, crushed
  • 2 cup (400g) couscous
  • 40 gram butter, chopped
  • 2 teaspoon salt
  • 4 medium (760g) tomatoes
  • 1/2 cup pine nuts, toasted
  • 100 gram baby rocket leaves, chopped
  • 2 tablespoon chopped basil leaves
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon grated lemon rind
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tablespoon lemon juice


Couscous, tomato and rocket salad
  • 1
    Heat oil in small pan and cook onion and garlic; stirring until soft.
  • 2
    Combine the couscous, butter, salt and two cups of boiling water in a bowl and stand five minutes or until water is absorbed. Fluff with a fork; cool.
  • 3
    Just before serving, combine couscous in a bowl with onion mixture, chopped tomatoes, pine nuts, rocket, herbs and rind; season to taste. Add combined oil and juice; toss gently.


Can be prepared, without the rocket, several hours ahead. Not suitable to freeze. Not suitable to microwave.

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