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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- 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
- Place the tomatoes in a small dish (with the garlic clove if you don't have garlic vinegar) and add boiling water.
- Cover and leave to soak for half an hour.
- Drain the tomatoes, keeping the liquid (and garlic clove).
- Chop the tomatoes finely (I find a pair of scissors best for this).
- Place the couscous, chopped tomatoes, salt and vinegar in a bowl and stir.
- Bring the tomato liquid (and garlic clove) in a pan and bring to the boil.
- Pour over the couscous.
- Use a fork to lift or "fluff" the couscous.
- 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.
- If you aren't serving immediately, chill the couscous for a bit (it's quite nice chilled).
- Before serving, tear the basil leaves and gently mix in.
- Do not chill the basil leaves as they go black.
- Serve the day it's made.
This page was last updated by Mad Hatter
on 16th May 2001.