Pearl Couscous, Olive and Roasted Tomato Salad

Method

Make it happen

1. 01

   Rinse the couscous where appropriate, then cook in water according to the packet directions until tender. Drain any excess liquid and spread out to cool; refrigerate promptly if making ahead.

2. 02

   Roast cherry tomatoes at 200°C fan with half the oil for 18 minutes.

3. 03

   Mix remaining oil, lemon juice and oregano, and stir through cooled couscous with the vegetables.

4. 04

   Fold the remaining prepared ingredients through the grain without crushing them, then divide between four bowls and serve.