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Pomegranate and couscous salad

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Boring salads be gone! This pomegranate and couscous salad with liven up your tastebuds with the creaminess of feta, tartness of lemon, and sweetness of pomegranate.

Serves

0.3

Serves of Fruit

(Per Serve)

1.1

Serves of Vegetables

(Per Serve)

INGREDIENTS:

250g couscous
400g can chickpeas
180g reduced fat feta
1 bunch coriander
½ bunch of fresh mint
50ml extra virgin olive oil
3 tbsp lemon juice (freshly squeezed)
1 pomegranate
1 large cucumber
½ medium red onion

METHOD:

Put couscous in a bowl with 1 cup of boiling water and cover. Leave for 5-10 minutes until the couscous has absorbed the water. Fluff with a fork. Finely chop cucumber and onion.
Drain and rinse chickpeas, and combine with chopped cucumber, chopped onion, crumbled feta, coriander sprigs, mint, oil and lemon juice. Mix gently.
Add the couscous to the chickpea mixture and mix well. Serve in a bowl or platter. Spoon out pomegranate seeds and sprinkle over the top of the salad.

RECIPE NOTES:

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NUTRITION: Per Serving

883

9.39g

Fat

2.66g

Sat. Fat

20.64g

Carbs

6.2g

Sugars

5.91g

Fibre

7.71g

Protein

255.98mg

Sodium

NUTRITION: Per 100 grams

462

4.92g

Fat

1.39g

Sat. Fat

10.8g

Carbs

3.25g

Sugars

3.1g

Fibre

4.04g

Protein

133.98mg

Sodium