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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
Couscous Chickpeas and Feta with a Fresh Pomegranate Dressing Couscous Chickpeas and Feta with a Fresh Pomegranate Dressing

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!

  1. 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
  2. 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
  3. 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

I'm Siân, a passionate foodie all my life... I started out working with hotels and restuarants in London, to get young people into the industry and develop their basic skills. Moves and changes over the years have taken me in broader directions, but with a different work/life balance now, I'm back to food... sharing easy, healthy meal ideas for you to experiment yourself with in the kitchen! There's lots of fish, beans and vegetables! Happy cooking!

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
rate
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
  1. 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
  2. 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
  3. 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

I'm Siân, a passionate foodie all my life... I started out working with hotels and restuarants in London, to get young people into the industry and develop their basic skills. Moves and changes over the years have taken me in broader directions, but with a different work/life balance now, I'm back to food... sharing easy, healthy meal ideas for you to experiment yourself with in the kitchen! There's lots of fish, beans and vegetables! Happy cooking!

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