Steps
- Toss 4 large diced vine-ripened tomatoes and ½ finely chopped red onion with half of 1 teaspoon of sea salt. Set aside.
- Boil 150g of pearl couscous in salted water for 8-10 minutes, until just tender. Drain well and cool for 10 minutes, then toss with the tomatoes and onion.
- Blend ½ small bunch of chopped cilantro, 1 handful of chopped parsley leaves, the juice of 1 lemon, 2 chopped green chilies, and 1 chopped garlic clove.
- Add ½ teaspoon of ground cumin, ½ teaspoon of superfine sugar, 3 tablespoons of olive oil, 1 tablespoon of water, and the remaining measured salt. Blend smooth.
- Drizzle some dressing over the salad and pour the rest into a small pitcher alongside.