Tomato, Olive and Scallion Couscous

"Boost your barbecue or buffet table with this vivid couscous salad, as bright on flavour as it is on the plate."
 
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Ready In:
25mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • Place the tomato juice in a medium saucepan. Add the leaves from the thyme, and the crushed garlic, and bring to a boil. Boil vigorously, stirring occasionally, for about 20 minutes or until the volume of liquid has reduced to 1 pint.
  • Place the couscous in a mixing bowl. Pour the reduced tomato juice over it and stir gently until thoroughly blended. Set aside to infuse and cool for 15-20 minutes, or longer if desired.
  • Slice the olives, removing the stones as necessary. Slice the scallions. When the couscous has absorbed the tomato sauce, fork through the mixture delicately to separate the grains.
  • Add the olives and scallions to the bowl and fold them in gently, then season to taste with salt and pepper. Serve warm, at room temperature, or chilled.

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RECIPE SUBMITTED BY

I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)
 
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