This is one of my favourite lunchtime meals, although I have given the amounts for about one serving I usually make quite a lot of it and keep it in the fridge if I want some more. It is vegetarian as the anchovies are optional and the salt, pepper, balsamic vinegar and oil are all up to your own taste.

Ingredients

1	cup cooked couscous
1	serving tomatoes - cherry, halved
2	medium spring onions, chopped
5	leaves fresh basil, chopped
2	anchovies, drained and chopped
1	Salt to taste
1	Pepper to taste
1	tsp Balsamic Vinegar
1	tbs Extra Virgin Olive Oil

Directions

1. Cook the couscous in a seperate bowl by placing dried couscous in the bowl and pouring boiling water over it until covered. Leave until water has dissapeared and couscous is light and fluffy.
   
   
2. Chop the cherry tomatoes, spring onions, basil and anchovies and mix in seperate bowl.
   
   
3. Add the couscous to the previous mix.
   
   
4. Add salt, pepper, oil and balsamic vinegar to taste.
   
   

Categories

Herbs, Rice, Tomatoes, First Course, Main Dish, Salads, Side Dish, Snacks, Mediterranean, Boil, No Cook, Vegetarian

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Very low in sugar High in niacin Very high in selenium

Bad points High in sodium