Couscous and Pomegranate Salad

recipes-header

INGREDIENTS :

  • 2 cups couscous
  • 2 cups boiling water
  • 1 pomegranate, halved, seeds removed 
  • 1 continental cucumber, diced
  • 1 cup roughly chopped fresh mint leaves
  • 1 cup roughly chopped fresh flat-leaf parsley
  • ⅓ cup extra virgin olive oil
  • ¼ cup roughly chopped hazelnuts, toasted
  • 2 tablespoons sesame seeds, toasted

DIRECTIONS :

  1. Place couscous in a large heatproof bowl. Add boiling water. Cover. Set aside for 5 minutes or until liquid has absorbed. Using a fork, fluff the grains to separate. Set aside to cool.
  2. Transfer the couscous to a large serving bowl. Add the pomegranate seeds, cucumber, mint, parsley, oil, hazelnuts and sesame seeds. Season with salt and pepper. Gently toss to combine. Serve.
recipes-header