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Prep
25 minutes
Total
25 minutes
Serves
US | Metric
Ingredients
-
couscous (enough for 4)
-
small tub of pomegranate seeds
-
2 tbsps red wine vinegar
-
2 tsps runny honey
-
3 salad onions
-
½ red onion
-
200 g seasonal cherry tomatoes
-
8 kalamata olives
-
1 can of chickpeas
-
a quarter of a pack of feta cheese
-
some fresh mint leaves
Couscous Chickpeas and Feta with a Fresh Pomegranate Dressing
A little summer feast of all good things
A lovely Middle Eastern style salad, but it's the dressing that steals the show. If you've got a pomegranate or just the seeds, this dressing is so simple but looks and tastes divine!
- Start with enough couscous for 4 portions and follow the intrsutions on the pack. While it swells, make the dressing with the pomengranate seeds, red wine vinegar and honey... all in a hand blender and whizzed until smooth
- Then prepare the rest of the salad with the red onion and salad onions, sliced plus the cherry tomatoes, halved... in a bowl with the olives and the chickpeas.Season and toss in some extra virgin olive oil
- Finally, fluff up the couscous, transfer to a serving plate and then spoon over the rest of the salad. Finish with a crumbling of feta cheese and a handful of roughly chopped mint leaves. Servve with a drizzle of the dressing all over and the rest on the side
Couscous Chickpeas and Feta with a Fresh Pomegranate Dressing
A little summer feast of all good things
A lovely Middle Eastern style salad, but it's the dressing that steals the show. If you've got a pomegranate or just the seeds, this dressing is so simple but looks and tastes divine!
Prep
25 minutes
Total
25 minutes
Serves
US | Metric
favorite
print
share
Ingredients
-
couscous (enough for 4)
-
small tub of pomegranate seeds
-
2 tbsps red wine vinegar
-
2 tsps runny honey
-
3 salad onions
-
½ red onion
-
200 g seasonal cherry tomatoes
-
8 kalamata olives
-
1 can of chickpeas
-
a quarter of a pack of feta cheese
-
some fresh mint leaves
- Start with enough couscous for 4 portions and follow the intrsutions on the pack. While it swells, make the dressing with the pomengranate seeds, red wine vinegar and honey... all in a hand blender and whizzed until smooth
- Then prepare the rest of the salad with the red onion and salad onions, sliced plus the cherry tomatoes, halved... in a bowl with the olives and the chickpeas.Season and toss in some extra virgin olive oil
- Finally, fluff up the couscous, transfer to a serving plate and then spoon over the rest of the salad. Finish with a crumbling of feta cheese and a handful of roughly chopped mint leaves. Servve with a drizzle of the dressing all over and the rest on the side