Ingredients
Units
Scale
- 200g (7oz) couscous
- 400ml (2/3pt) vegetable stock
- 1 pomegranate, seeds only
- 1 cucumber, sliced
- 125ml (1/2 cup) fresh mint, chopped
- 125ml (1/2 cup) fresh flat leaf parsley, chopped
- 60ml (4tbsp) extra virgin olive oil
- 1 lemon, juiced
- 60g (2oz) chopped almonds
Instructions
- Tip couscous into a large bowl and pour over the stock.
- Cover with clingfilm then leave for 10 mins, until fluffy and all the stock has been absorbed.
- Stir in the pomegranate seeds, cucumber, mint, parsley, oil and lemon juice.
- Sprinkle with nuts and serve immediately.
Notes
- This couscous salad is ideal as a side dish. As a main course, feta cheese or cooked chicken can be added.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 serving
- Calories: 303
- Sugar: 9.8 g
- Sodium: 125 mg
- Fat: 21.6 g
- Saturated Fat: 2.9 g
- Carbohydrates: 25.4 g
- Fiber: 2.9 g
- Protein: 5.5 g