Sundried tomato and basil couscous salad

This is very nice as a light salad, but you need to eat it fairly soon after preparation (no more than half a day or so) as it just isn't as nice after that.

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• ingredients
• instructions

Ingredients

• 25 g or 1 oz sun dried tomatoes (dry, not in oil)
• 150 ml or ¼ pint boiling water
• 100 g or 4 oz couscous (dry)
• pinch of salt (preferably freshly ground rock salt)
• a little garlic vinegar (OR use a whole clove of garlic if you don't have garlic vinegar)
• a little balsamic vinegar
• (about 1/2 teaspoon vinegar in total)
• When about to serve: 1 tablespoon torn fresh basil leaves

Instructions

1. Place the tomatoes in a small dish (with the garlic clove if you don't have garlic vinegar) and add boiling water.
2. Cover and leave to soak for half an hour.
3. Drain the tomatoes, keeping the liquid (and garlic clove).
4. Chop the tomatoes finely (I find a pair of scissors best for this).
5. Place the couscous, chopped tomatoes, salt and vinegar in a bowl and stir.
6. Bring the tomato liquid (and garlic clove) in a pan and bring to the boil.
7. Pour over the couscous.
8. Use a fork to lift or "fluff" the couscous.
9. Cover the bowl tightly (eg with clingfilm or a good lid) and leave to stand for at least 20 minutes, using the fork to "fluff" the couscous about half way through and at the end.
10. If you aren't serving immediately, chill the couscous for a bit (it's quite nice chilled).
11. Before serving, tear the basil leaves and gently mix in.
12. Do not chill the basil leaves as they go black.
13. Serve the day it's made.

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This page was last updated by Mad Hatter on 16th May 2001.