Heirloom Tomato and Giant Couscous Salad

Name: Heirloom Tomato and Giant Couscous Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8 serving(s)
Ingredients: 1 L vegetable stock; 300 g giant (Israeli) couscous; 6 tbsp. extra virgin olive oil; 4 tbsp. pomegranate molasses; 5 spring onions, trimmed and chopped; 500 g mixed heirloom tomatoes, smaller ones halved, large ones roughly chopped; 1 large handful mixed soft herbs (we used basil, parsley and mint), leaves picked and roughly chopped

You can jazz up this hearty salad with olives, capers, feta or mozzarella if you fancy.

By The GH Kitchen TeamUpdated: 22 April 2024

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Tomatoes are at their best in the summer months, so enjoy this heirloom tomato salad alfresco in the summer, and you'll be rewarded with the juiciest and sweetest tomatoes.

It only takes 20min from start to finish, so it will soon become your go to salad. It would be perfect alongside a BBQ spread, including brisket, spatchcock chicken or halloumi skewers.

For more salad inspiration, check out our collection.

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Yields:

8 serving(s)

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Cal/Serv:

297

Ingredients

1 l vegetable stock
300 g giant (Israeli) couscous
6 Tbsp. extra virgin olive oil
4 Tbsp. pomegranate molasses
5 spring onions, trimmed and chopped
500 g mixed heirloom tomatoes, smaller ones halved, large ones roughly chopped
1 large handful mixed soft herbs (we used basil, parsley and mint), leaves picked and roughly chopped

Directions

1. Step 1Bring stock to the boil in a large pan, add couscous and simmer for 6-8min, stirring occasionally, until tender. Drain and rinse briefly under cold water to stop the cooking. Set aside.
2. Step 2In a large bowl, whisk together the olive oil, pomegranate molasses and plenty of seasoning. Add the spring onions, tomatoes and drained couscous and toss gently to coat. Add the herbs and toss again. Serve.

Per serving:

Calories: 297
Protein: 6g
Fat: 13g
Saturates: 2g
Carbs: 38g
Total sugars: 8g
Fibre: 3g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time