Heritage tomatoes provide a wonderful mottled colour to any dish they grace. This recipe works well with any variety and shape, perfect to use up any leftovers in the fridge. The toasted thyme breadcrumbs help to soak up some of the liquid from the tomatoes and provide a delicious topping to the couscous.
When To Eat
I recommend eating this dish from July to September, when British tomatoes are in season.
Each of our recipes comes with carbon emissions numbers for the base ingredients. If you’re unsure why this is the case, checkout out the about page to find out more.
|Heritage Tomatoes||700 g||0.315|
|Bread (stale or leftover)||200 g||0.28|
|Olive Oil||2 Tablespoons||0.14|
|Balsamic Vinegar||4 Tablespoon||0.126|
|Olive Oil||6 Tablespoons||0.422|
This meal is around 85% less polluting than the average UK meal.
- Eating this recipe will save around 2.52 kg CO2e per person.
- That's equivalent to the emissions produced driving 20.85km in a modern car.
- Place the couscous in a large pan and cover with boiling water. Allow the couscous to sit for 5 minutes. After this time it should be soft and fluffy. Quickly mix with a fork and then reserve for later.
- Blend the bread with the thyme, zest from the lemon and 2 tablespoons of the lemon juice. Heat the 2 tablespoons of olive oil in a shallow frying pan over a medium temperature. Finely slice the garlic and then add to the pan. Fry the garlic for 2 minutes and then add the bread and lightly fry for 4 - 6 minutes until it begins to take on a little colour.
- Mix the ingredients for the dressing together in a small glass, then add seasoning to taste. Feel free to add a little of the leftover lemon juice to the dressing.
- Slice the tomatoes into large circles and toss with the couscous, and chopped mint. Plate the salad and top with each serving with a good helping of the breadcrumbs and a drizzle of dressing.