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- 300g instant couscous
- 2 tbsp extra virgin olive oil (and more to toss)
- 2 tbsp parsley,
- 2 tbsp mint
- 2 tbsp coriander
- sea salt
- lemon juice
- halved cherry tomatoes
In a heatproof bowl, combine 300g instant couscous, 2 tbsp extra virgin olive oil, 2 tbsp each parsley,
mint and coriander (all finely chopped), sea salt and pepper.
Add 500mL boiling water and leave for 10 minutes, covered with foil.
Fluff up with a fork and keep warm over a pot of barely simmering water until ready to serve, or cool and serve as a salad, tossed with extra virgin olive oil, lemon juice and halved cherry tomatoes.