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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
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