Prep 5 mins
Cook 20 mins
Boost your barbecue or buffet table with this vivid couscous salad, as bright on flavour as it is on the plate.
- 1 quart tomato juice
- 1 sprig thyme
- 1 garlic clove, crushed
- 7 ounces couscous
- 10 black olives
- 3 -4 scallions
- salt and pepper
- Place the tomato juice in a medium saucepan. Add the leaves from the thyme, and the crushed garlic, and bring to a boil. Boil vigorously, stirring occasionally, for about 20 minutes or until the volume of liquid has reduced to 1 pint.
- Place the couscous in a mixing bowl. Pour the reduced tomato juice over it and stir gently until thoroughly blended. Set aside to infuse and cool for 15-20 minutes, or longer if desired.
- Slice the olives, removing the stones as necessary. Slice the scallions. When the couscous has absorbed the tomato sauce, fork through the mixture delicately to separate the grains.
- Add the olives and scallions to the bowl and fold them in gently, then season to taste with salt and pepper. Serve warm, at room temperature, or chilled.