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 | Diced tomatoes |
15 grams | Coriander; chopped |
30 grams | Parsley; chopped |
500 millilitres | Double strength vegetable stock |
\N \N | Balsamic vinegar |
\N \N | Salt and pepper |
Put the 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 coriander, parsley, 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 onto the centre of a plate and place tomato on a plate beside it.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.