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