Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 250 grams | Couscous |
| 15 grams | Dill; chopped |
| 15 grams | Mint; chopped |
| 2 tablespoons | Olive oil |
| 1 \N | Lemon and zest; juice of |
| \N \N | Hemp oil |
| \N \N | Sugar |
| 4 larges | Tomatoes; diced |
| 15 grams | Coriander; chopped |
| 30 grams | Parsley; chopped |
| 500 millilitres | Veg stock - double strength |
| \N \N | Balsamic vinegar |
| \N \N | Salt and pepper |
Put couscous in a bowl and cover with boiling stock. Stir and leave covered for 5 minutes.
Stir and pour into a tray to cool. Add lemon, herbs and olive oil. Cool.
Season tomatoes with a sprinkling of sugar, salt and pepper.
Make a dressing of hemp oil and vinegar to a 50:50 ratio. Pour dressing over tomato and mix. Spoon couscous on to centre of plate and place tomato onto plate beside it. Serve.
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Carlton Food Network
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