Summer Couscous

6 ea green onions

3 ea tomatoes

6 ea sun-dried tomatoes in oil,

-drained 8 oz couscous

4 oz black olives, pitted

2 tb fresh mint; chopped

1 tb each fresh coriander &

-parsley; chopped 2 ea 2-3 garlic cloves; chopped

3 tb olive oil

1 ea salt and pepper

1. Roughly chop the spring onions. Dice all the tomatoes. Put the couscous

in a large bowl and pour in 600 ml. cold water. Leave to soak for 15-20 minutes or until all the liquid has been absorbed. 2. Mix all the remaining ingredients into the couscous with plenty of

seasoning. TO PREPARE AHEAD. Complete the day before. Cover and chill. Serve at room temperature.
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