4 Servings
Prep Time
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This gorgeous looking jeweled couscous salad is super healthy and very easy to make! Eat it as a starter or on its own for fewer calories!


  • 200 g couscous
  • 300 ml chicken or vegetable stock, bring to boil
  • 2 heaped tbsps pine nuts
  • 1 tbsp sunflower or pumpkin seeds
  • 2 tbsps extra virgin olive oil
  • Juice of 1 lemon
  • ½ large cucumber, dice
  • 1 carrot, grate
  • Seeds of 1 pomegranate
  • Handful of mint leaves
  • Handful of flat-leaf parsley
  • 200 g feta, crumble (optional)

Put couscous in a bowl, then pour over hot boiling stock. Cover with cling film and leave to fluff up for 5 mins.


Meanwhile, toast pine nuts and sunflower or pumpkin seeds in a dry pan. Leave to cool for 10 mins.


When it’s ready, add oil and lemon juice to the couscous. Season with salt. Use a fork to stir and separate.


When cool, add all the remaining ingredients. Stir together and serve. Crumble over feta, if you like.

Photo: Bauer/Jonathan Gregson

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