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Recipe: Couscous salad

Serves 4-6

Prep:

Cook:

Serves:

    I love the contrast of the textures and flavours in this dish, If you wish, replace the feta with chicken or lamb.

    Serves 4-6

    Ingredients

    ● 250g wholewheat couscous
    ● 2 tsp vegetable bouillon
    ● 140g pomegranate seeds (1 large pomegranate)
    ● 1 x 400g can chick-peas in water, drained and rinsed
    ● 100g dry roasted cashew nuts
    ● 100g feta
    ● 2 tbsp acacia honey
    ● 1 tbsp balsamic
    ● 1 tsp dijon mustard
    ● 1 tsp soy sauce
    ● For the garnish: olive oil, balsamic glaze, coriander

    Method

    ● Place the couscous in a large bowl, and stir in the bouillon powder and cover with boiling water, ½ inch over the line of the couscous. Place a clean tea towel over the bowl and leave for 10 minutes. Separate the grains with a fork.
    ● In a medium-size bowl combine the balsamic, honey, soy sauce and mustard. Mix well until combined.
    ● Halve the pomegranate and deseed.
    ● Add the seeds and chick peas to the dressing and stir until well coated. Season with black pepper.
    ● When the couscous has cooled, pour in the pomegranate and chick peas and fold in until all the dressing is evenly absorbed.
    ● Sprinkle with a little salt and scatter the cashew nuts and crumbled feta.
    ● Serve drizzled with olive oil a generous amount of balsamic glaze and fresh coriander.

    Cook With Lisa

    Method
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