Pomegranate and Herb Couscous Salad

posted 9 Sep 2014, 11:45 by Alison Sutherland   [ updated 9 Sep 2014, 11:47 ]
This delicious salad is quick and easy to make a full of flavour and serves 2,  generously!
It benefits from being made the day before it is eaten as the flavours will develop.



  1. Soak 100g of couscous in 100ml of boiling water or vegetable stock. Cover and leave to absorb the soaking liquid.
  2. Meanwhile prepare the dressing by putting the finely grated zest and juice of lemon in a bowl with 2 tbsps of olive oil, a finely crushed clove of garlic and some salt and pepper.
  3. Now prepare some fresh herbs. Finely chop some fresh dill, parsley and mint. You need at least 1tbsp of each herb finely chopped.
  4. Prepare a generous handful of  pea shoots by removing some of the leafy tendrils from the coarse stalk. Put these in a bowl with the herbs. 
  5. Add in a handful of flaked almonds and 1 tbsp of poppy seeds.
  6. Cut a pomegranate in half (around the middle) and holding each half in your hand gently hit the outside of the postgraduate with a rolling pin. The seeds will fall out into your hand. Do this over a bowl
  7. Now gently separate the grains of couscous using your fingers or a fork.
  8. Add in the dressing and allow to soak into the couscous for at least ten minutes.
  9. Toss in the herbs, pea shoots, nut and seeds and pomegranate seeds. Give a good stir and adjust the seasoning.
  10. Serve in a large bowl or on a serving platter.
Comments