1. Preheat oven to 160C. Cook couscous as per packet instructions and set aside to cool.
  2. Halve the tomatoes, place cut side up in a baking tray, drizzle with olive oil and season with salt, pepper and spices. Roast for 10 minutes.
  3. Allow the tomatoes to cool slightly, then add the herbs, currants, onion and almonds.
  4. Add the couscous, season with salt and pepper, drizzle over olive oil and lemon juice and toss well to combine.
  5. Plate salad garnished with crumbled feta.
  6. Serve and enjoy with family and friends!

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