Name: Fennel and tomato couscous salad
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 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

Ingredients

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

Method

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.

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