Lemon And Pomegranate Couscous
This vibrant and refreshing couscous salad is bursting with flavors and textures. Juicy pomegranate seeds add a delightful pop to the fluffy couscous, while fresh herbs bring a fragrant and herbaceous note to the dish. Finished with a zesty dressing of olive oil and lemon juice, this salad is a perfect balance of sweet, tangy, and savory elements. Enjoy as a light and nutritious side dish or a satisfying main meal.
— Constant Cookbook
Ingredients
- 1 large or 2 small pomegranates
- 200g/7oz couscous
- 250ml/9fl oz pints boiling chicken stock
- sea saltblack pepper
- 2 lemons
- 6 tbsp olive oil
- 4 tbsp chopped, fresh mint or coriander
Instructions
- Cut the pomegranates in half and scoop out the seeds using a teaspoon and remove the white membrane around the seeds.
- Place the couscous in a bowl. Pour the boiling stock or water onto the couscous and and mix in the olive oil and lemon juice. Season with sea salt and freshly ground black pepper.
- Cover tightly with clingfilm and allow the couscous to sit in a warm place for 5-10 minutes, or until the liquid has been absorbed. Remove the clingfilm and fluff the grains with a fork. Allow the couscous to cool completely.
- Stir the chopped herbs and pomegranate seeds into the couscous. Add more olive oil, salt, pepper and herbs to taste.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
Nutrition
- Calories: 300kcal
- Carbohydrate Content: 31g
- Fat Content: 17g
- Fiber Content: 2.3g
- Protein Content: 5g
- Saturated Fat Content: 2.5g
- Sugar Content: 6g
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