0:20

To Prep

0:05

To Cook

9

INGREDIENTS

EASY

DIFFICULTY

8

SERVINGS

4.5

AVG RATING

(1 Member)

Couscous and pomegranate salad

Ingredients
    • Method
    • Notes
    1. Step 1

      Place couscous in a large heatproof bowl. Add boiling water. Cover. Set aside for 5 minutes or until liquid has absorbed. Using a fork, fluff the grains to separate. Set aside to cool.

    2. Step 2

      Transfer the couscous to a large serving bowl. Add the pomegranate seeds, cucumber, mint, parsley, oil, hazelnuts and sesame seeds. Season with salt and pepper. Gently toss to combine. Serve.

    Use the handle of a spatula to hit the pomegranate before cutting in half: this will help dislodge the seeds. Release the seeds over the couscous to catch any juices.

    You can replace the pomegranate with 1/2 cup dried cranberries and 2 tablespoons white wine vinegar.

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