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
Method
1.
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.
2.
Meanwhile, to make dressing, combine molasses, allspice, lemon juice and remaining oil in a small bowl.
3.
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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