Fennel and tomato couscous salad

This lightly spiced fennel and tomato couscous salad makes a lovely lunch or side dish.

  • 10 mins cooking
  • Serves 4
  • Print


Fennel and tomato couscous salad
  • 250 gram cherry tomatoes, halved
  • cooking-oil spray
  • 1 cup (200g) couscous
  • 1 cup (250ml) boiling water
  • 2 (260g) baby fennel bulbs, trimmed, thinly sliced
  • 1/4 cup (60ml) olive oil
  • 1 tablespoon white wine vinegar
  • 1 clove garlic, crushed
  • 2 tablespoon finely chopped fresh oregano


Fennel and tomato couscous salad
  • 1
    Preheat oven to 200°C.
  • 2
    Place tomato on oven tray and spray with cooking oil. Roast about 10 minutes or until skins burst.
  • 3
    Meanwhile, combine couscous with the water in medium heatproof bowl. Cover and let stand about 5 minutes or until water is absorbed, fluffing with fork occasionally to separate grains.
  • 4
    Stir tomato and remaining ingredients into couscous.

More From Women's Weekly Food