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Balsamic Roasted Tomato, Baby Spinach & Giant Couscous Salad

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 people

Ingredients

For the roasted balsamic tomatoes:

  • 250 g cherry or baby plum tomatoes , halved
  • 1 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • generous sprinkle sea salt

For the couscous:

  • 150 g giant couscous (dried weight)
  • 100 g baby spinach , washed and patted dry

For the dressing:

  • 1 tbsp French mustard (or 1 tsp mustard powder)
  • 2 tbsp honey
  • 3 tbsp balsamic vinegar
  • 4 tbsp extra virgin olive oil
  • salt
  • pepper

Instructions

  • Prepare the ingredients for the roasted tomatoes, weigh the couscous and baby spinach, and place the spinach into a large bowl.
  • Preheat your oven to 180C (fan). 
    Note: If you’re roasting the tomatoes in the same oven as you are cooking a Simply Bake meal, your oven will already be on at 170 °C (fan) which is fine; your tomatoes may take a few minutes longer.
  • Lay the tomatoes out on a lined baking tray, cut side up.
  • Combine the balsamic vinegar and olive oil (for the tomatoes not the dressing), and drizzle over the tomatoes.
  • Sprinkle the tomatoes with a little sea salt and cook for 25-30 minutes until the tomato halves have wrinkled, partially collapsed and taken on a darker colour.
  • Once the tomatoes and in the oven make the salad dressing. Combine all the dressing ingredients in a small jam jar with a tight-fitting lid and shake hard or whisk together in a bowl. Taste and adjust the balance of vinegar and sugar as you prefer.
  • Once the tomatoes have been in for about 15 minutes, put the couscous on to cook according to the packet instructions - usually you will need to bring it to the boil and then simmer for 6-7 minutes. When it's ready, drain thoroughly before adding to the bowl with the baby spinach. Stir together gently so that the heat of the couscous wilts the spinach.
  • When the tomatoes are ready - slumped and wrinkly with some colour from the caramelised balsamic and natural sugars - remove them from the oven and stir gently through the couscous and spinach.
  • Drizzle the couscous salad with dressing just before serving. Use only as much dressing as you like, the rest can be stored in the fridge for a few days to use on another salad.

Notes

Tip: Make double the volume of dressing and save half to dress another salad later in the week. It will keep for 2-3 days in a sealed jar or box in the fridge.