Fennel and tomato couscous salad | Women's Weekly Food
Lightly spiced fennel and tomato couscous salad perfect for lunch or a side dish. Easy and delicious!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 250 grams cherry tomatoes, halved
- cooking-oil spray
- 1 cup (200g) couscous
- 1 cup (250ml) boiling water
- 2 (260g) baby fennel bulbs, trimmed, thinly sliced
- 1/4 cup (60ml) olive oil
- 1 tablespoon white wine vinegar
- 1 clove garlic, crushed
- 2 tablespoons finely chopped fresh oregano
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