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Quick and easy to make, this salad tastes great and has a lovely mouth feel, with all those little round ingredients - the couscous, the chick peas, the pomegranate seeds.
This recipe is from taste.com
Ingredients
Ingredients
Equipment Required
Equipment Required
250g pearl couscous
400g can chickpeas, drained, rinsed
200g feta, coarsely chopped
6 fresh dates, pitted, chopped
1 small bunch fresh coriander, sprigs picked
1/2 small bunch fresh mint, leaves picked
80ml (1/3 cup) extra virgin olive oil
2 tablespoons fresh lemon juice
75g pomegranate arils (seeds)
Saucepan
Mixing bowl
Method
Method
Step 1 : Cook the couscous in a large saucepan of boiling water for 8-10 minutes or until al dente. Drain and rinse under cold running water.
Step 2 : Meanwhile, combine the chickpeas, feta, dates, coriander sprigs, mint leaves, oil and lemon juice in a large bowl. Season.
Step 3 : Add the couscous to the chickpea mixture and toss well to combine. Transfer to a serving platter. Sprinkle with pomegranate.
Notes
Notes
Key Word Search Tags
Key Word Search Tags
Salad, middle eastern
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