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Couscous and pomegranate salad
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Vibrant autumn salad with pomegranate for color and cucumber for crunch.
Ingredients:
  • 500.00 ml couscous
  • 500.00 gm boiling water
  • 1 pomegranate, halved, seeds removed (see notes)
  • 1 continental cucumber, diced
  • 250.00 ml roughly chopped fresh mint leaves
  • 250.00 ml roughly chopped fresh flat-leaf parsley
  • 75.08 gm extra virgin olive oil
  • 62.50 ml roughly chopped hazelnuts, toasted
  • 24.00 gm sesame seeds, toasted
Instructions:
  • In a large heatproof bowl, combine couscous and boiling water. Cover and let sit for 5 minutes until liquid is absorbed. Fluff the grains with a fork to separate and allow to cool.
  • In a large serving bowl, combine couscous, pomegranate seeds, cucumber, mint, parsley, oil, hazelnuts, and sesame seeds. Season with salt and pepper, gently toss, and serve.

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