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Ingredients
150 g (5 oz) couscous
Zest and juice of 1 lemon
1 tbsp olive oil
1 small red onion, chopped
3 tbsp chopped parsley
225 g (8 oz) cherry tomatoes, halved
75 g (3 oz) pitted black olives
1 x 120 g bag herb salad leaves
Place couscous, lemon zest and juice plus one tbsp olive oil in a bowl, season with salt and black pepper. Pour over 300 ml (11 fl oz) boiling water. Stir, then leave to soak for 10 minutes or until water is absorbed. Stir in onion, parsley, tomatoes and olives. Place salad leaves on a serving platter and top with couscous mix.
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