Mint Couscous with Fried Tomatoes

Donna Hay concocted the perfectly balanced spring dish—just enough fresh flavors like cool mint, tangy feta cheese and savory couscous mingling together. This can be served as a light opener to a substantial meal or as an entrée itself.–Donna Hay

Mint Couscous with Fried Tomatoes Recipe

  • Quick Glance
  • 30 M
  • 30 M
  • Serves 6 as an appetizer


  • 1 1/2 cups couscous
  • 1 3/4 cups boiling vegetable or chicken stock
  • 1 tablespoon plus 2 teaspoons olive oil (divided as below)
  • 4 ripe tomatoes, thickly sliced
  • Cracked black pepper
  • 1 onion, chopped
  • 2 tablespoons baby capers
  • 1 tablespoon grated lemon rind
  • 1/4 cup roughly chopped blanched almonds
  • 3 tablespoons chopped mint
  • 2 bunches arugula leaves
  • 6 ounces marinated feta cheese, sliced


  • 1. Place couscous in a bowl and pour over boiling stock. Allow to stand for 5 minutes or until stock has been absorbed.
  • 2. Heat one tablespoon of the olive oil in a large frying pan over medium heat. Sprinkle tomato slices with pepper and place them in pan. Cook tomatoes for 4 to 5 minutes on each side or until they are well browned.
  • 3. Heat the remaining 2 teaspoons of oil in a separate frying pan over high heat. Add the onions and cook for 3 minutes or until soft. Add the capers, lemon rind and almonds to pan and cook for 2 minutes. Add couscous and mint to pan and cook for 2 minutes or until mixture is heated.
  • 4. Place couscous on serving plates, top with arugula, cheese and fried tomatoes.
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