A filling summer salad, good addition to any BBQ lunch or function.Ingredients:
2 cups couscous
2 cups boiling water
1 pomegranate, halved, seeds removed (keep the seeds)
1 continental cucumber, diced
1 cup roughly chopped fresh mint leaves
1 cup roughly chopped fresh flat-leaf parsley
1/3 cup extra virgin olive oil
1/4 cup roughly chopped walnuts, toasted
2 Tb Sunflower seedsMethod:
1. Place couscous in a large pyrex or other heatproof bowl. Add boiling water then cover and let it sit for 5 minutes (or until liquid has been absorbed by the couscous). Using a fork, fluff the grains to separate. Set aside to cool.
2. Spoon the pomegranate seeds out of the shell and chop the cucumber into bite size pieces.
3. In a large bowl add the cous cous, pomegranate seeds, cucumber, mint, parsley, oil, nuts and sunflower seeds. Season with salt and pepper.
4. Gently toss to combine. Serve
If wanting to add more flavour make a simple dressing: combine 1 part lime juice to 2 parts olive oil, 2 tspn sweet chilli sauce and a sprinkle of sugar in a small bowl, whisk together with a fork. Gently pour desired amount of dressing over the salad.