Pearl Couscous Salad With Roasted Tomatoes, Red Onions & Apetina® Herbs and Spices

  • Cook: 45 min
  • Servings: 1

Ingredients

  • 250 g cherry tomatoes , halved
  • 1 tsp white sugar
  • 1 medium red onion , cut into wedges
  • 1 tsp olive oil

Preheat your oven to 160°C/ 140°C fan/ gas mark 2.

Place the tomatoes on a non-stick baking tray and lightly sprinkle with sugar.

On a separate non-stick baking tray, spread out the red onion and drizzle with 1 tsp of olive oil.

Cook both in the oven for 40 minutes or until slightly golden; remove, then set aside to cool.

Meanwhile prepare a pan of boiling water seasoned with 1 tsp of salt and cook the couscous for eight minutes. Drain and refresh in cold water. Drain again and set aside.

Lightly mix the lemon juice and honey in a small bowl. Then in a large mixing bowl, add the couscous, cucumber, salad leaves and Apetina® cubes. Pour the lemon and honey mix over and toss everything together.

Transfer the salad to a serving plate. Drizzle with the flavoured oil from the jar and serve.

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