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Tomato, olive and spring onion couscous

Jenni Muir
Boost your barbecue or buffet table with this vivid couscous salad, as bright on flavour as it is on the plate

Tomato, olive and spring onion couscous

Method

1. 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 500ml.

2. 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.

3. Slice the olives, removing the stones as necessary. Slice the spring onions. When the couscous has absorbed the tomato sauce, fork through the mixture delicately to separate the grains.

4. Add the olives and spring onions to the bowl and fold them in gently, then season to taste with salt and pepper. Serve warm, at room temperature, or chilled.