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.