COOKING TIME: 25 minutes
450g cherry tomatoes (halved)
2 cucumbers (diced)
300g FONTANA FORMIELLO Couscous
2 wide strips lemon zest
3 tbsp extra COPPOLA Virgin Olive Oil
15g torn mint leaves and stems
3 chopped spring onions
70g toasted pine nuts
· Toss the tomatoes, cucumbers and lemon juice in a bowl with 2 tsp of salt and set aside. Put the couscous into a large bowl. Bring the water, lemon zest, olive oil, cayenne and herb stems to boil over a high heat.
· Pour the liquid over the couscous, stir to separate any clumps. Cover with a lid and set aside for 5 min. Remove the zest and herb stems and fluff with a fork. Add the tomato mixture, spring onions, mint, parsley and pine nuts. Drizzle extra virgin olive oil over the salad, toss and serve.