Name: Pearl couscous and pomegranate salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 2 cups vegetable stock; 1 cup pearl couscous; ¹⁄³ cup extra virgin olive oil; 2 tsp pomegranate molasses; Pinch of ground allspice; Juice of 1 lemon; ½ cup pine nuts, toasted; ¼ cup pistachios, toasted; ½ bunch mint, leaves picked; 2 spring onions, finely sliced; 1 pomegranate, seeded; Extra mint leaves, to serve

Pearl couscous and pomegranate salad

The juicy arils add a lovely twist to this salad.

Serves 6

Prep

10M

Cook

10M

Total

20M

Skip to Recipe

Whip up these little pearls and you’ll feel full of wisdom! Inspired by tabouli, the juicy fruit seeds add a lovely twist to this salad.

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Ingredients

2 cups vegetable stock

1 cup pearl couscous

¹⁄³ cup extra virgin olive oil

2 tsp pomegranate molasses

Pinch of ground allspice

Juice of 1 lemon

½ cup pine nuts, toasted

¼ cup pistachios, toasted

½ bunch mint, leaves picked

2 spring onions, finely sliced

1 pomegranate, seeded

Extra mint leaves, to serve

Method

Put stock in a medium saucepan and bring to the boil. Add couscous and cook for 8 minutes or until just tender. Drain. Stir in ½ the oil and set aside for 10 minutes or until cooled to room temperature.

Meanwhile, to make dressing, combine molasses, allspice, lemon juice and remaining oil in a small bowl.

Stir nuts, mint and spring onion into couscous. Fold in dressing, then serve couscous topped with pomegranate seeds and extra mint leaves.

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Ingredients

Method

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