Inspired by my recent travels to Istanbul, this Couscous, Mint, Peas and Pomegranate salad is ideal for the South African summers. This low calorie dish is best served cold as an accompaniment to a chicken dish.
- 2 cups couscous
- 2 cups chicken stock (boiling hot)
- 1 pomegranate, halved, seeds removed
- 1 cup roughly torn mint leaves
- 1 cup of garden peas
- 1/3 cup extra virgin olive oil
- juice of 1 lemon
- Salt to taste
- Cut the pomegranates in half and scoop out the seeds using a teaspoon and remove the white membrane around the seeds.
- Make chicken stock as per usual and when boiled pour over the couscous.
- Add the lemon juice and allow to stand.
- Once all the chicken stock has been absorbed by the couscous then add the olive oil and lemon juice. Use a fork to fluff the grains, then allow to cool.
- In a pan heat a teaspoon of butter
- Add the peas and toss lightly until cooked through but still firm.
- Add the mint, peas and pomegranate to the cooled couscous.
- Mix well and serve.
Couscous, Mint, Peas and Pomegranate Salad is also ideal for meal prepping. This is especially due to that fact that couscous freezes well. You can also use this recipe as an alternative to a heavy starch.
NOTE: I use wholewheat couscous, but the recipe applies to normal couscous as well.
Happy cooking lovelies.