200g/7oz couscous
250ml/9fl oz boiling water
3 sunblush tomatoes, chopped
3 tbsp olive oil
2 tbsp balsamic vinegar
2 tbsp chopped fresh mint
2 tbsp chopped fresh coriander
1 lemon, juice only
1 lime, juice only
150g/5½oz sunblush tomatoes
1 lime, halved
Preheat the oven to 180C/350F/Gas 4.
Place the couscous in a bowl and pour over the boiling water. Cover with cling film and leave for five minutes for the couscous to absorb the water. Remove the cling film from the bowl and fluff up the couscous with a fork. Stir through the remaining ingredients and return to the bowl, packing down with the back of a spoon.
For the garnish, place the sunblush tomatoes on a baking tray and bake in the oven for five minutes.
To serve, turn the couscous out onto a serving plate and garnish with the roasted sunblush tomatoes and lime halves.
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