Couscous and pomegranate salad
Difficulty: EasyServings
6
servingsCooking time
30
minutesIngredients
• 1 Bag 350 g ASIFs couscous (2 cups uncooked couscous)
• 2 cups boiling water
• 1 Pomegranate seeds
• 2 small cucumbers
• 1 cup fresh mint leaves
• 1 cup fresh mint leaves
• 1/3 cup extra virgin olive oil
• 1/4 cup roughly chopped hazelnuts, toasted
• 2 tbsp sesame seeds, toasted
Directions
- Pour the couscous into a large heatproof bowl or a pot. Add boiling water. Stir and Cover. Set aside for 5 minutes or until liquid has absorbed. Using a fork, fluff the grains to separate. Set aside to cool.
- 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.
- Dice the cucumbers. Mix with the pomegranate seeds.
- Chop fresh mint leaves and fresh flat-leaf parsley roughly.
- Mix all together, add oil, hazelnuts and sesame seeds.
- Season with salt and pepper to taste.