Categories: August

Ingredients

• 250g cherry tomatoes, halved
• 1/2 tsp caster sugar
• 1 tsp balsamic vinegar
• 2 red peppers and 2 yellow peppers, quartered and deseeded
• 650g couscous
• 190g jar sun-dried tomato pesto
• large handfuls each of fresh basil, mint and coriander leaves, chopped
• 100ml extra-virgin olive oil
• juice of 4 limes

Directions

1. Preheat the oven to 140˚C/fan 120˚C/gas 1. Put the tomatoes, cut-side up, on a baking tray, sprinkle with the sugar, vinegar and a pinch of salt and bake for 1 hour. Remove from the oven and allow to cool.

2. Meanwhile, preheat a hot grill. Lay the red and yellow peppers skin-side up on a baking tray and grill until charred. Pop into a glass bowl and cover with cling film. Leave until cool, then peel. Chop into fine dice.

3. Put the couscous into a large bowl. Bring 1.5 litres of water to the boil in a large pan. Add the pesto, stir, then pour over the couscous. Cover and allow to stand for 10 minutes.

4. Gently fork through the couscous to loosen the grains. Add the peppers, tomatoes, herbs, olive oil and lime juice. Season well and continue to fork through until everything is mixed together. Spoon into a salad bowl to serve.

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