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Couscous salad with pomegranate

Preparation

Preparation 35 minutes
  • Cut the pomegranates in half and scoop out the seeds using a teaspoon and remove the white membrane around the seeds.
  • Place the couscous in a bowl. Pour the chicken broth onto the couscous and and mix in the olive oil and lemon juice. Season with sea salt and freshly ground black pepper.
  • Cover tightly with clingfilm and allow the couscous to sit in a warm place for 5-10 minutes, or until the liquid has been absorbed. Remove the clingfilm and fluff the grains with a fork. Allow the couscous to cool completely.
  • Stir the chopped herbs and pomegranate seeds into the couscous. Add more olive oil, salt, pepper and herbs to taste.Enjoy!
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