Couscous salad with pomegranate
Couscous salad with pomegranate, feta, chickpeas and vegetables is a colorful and hearty side dish, or a light main course. This vibrant dish is packed with interesting textures and lovely flavors, and the resulting salad is an absolute joy to eat.
Servings: 2
Calories: 197kcal
Cost: Cheap
Ingredients
- 150 g cooked couscous about 75 g uncooked
- 1 pepper
- 75 g pomegranate
- ½ tin chickpeas 130 g cooked chickpeas
- ½ red onion
- 50 g feta cheese
- 2 tablespoon flaked almonds
- 1 handful spinach
Instructions
- First, prepare the couscous. Add 75 g uncooked couscous to a bowl, and fill with boiling water until the grains are covered with about an inch. Leave to soak for a few minutes. When all the water has bee absorbed, taste test to make sure that the grains are soft. If not, add more boiling water and let soak a bit longer. You can also use 150 g cooked couscous.
- Finely dice 1 pepper and ½ red onion, and add to a salad bowl.
- Add all the remaining ingredients to the salad bowl. Crumble the feta cheese when adding, and rip or chop the spinach. Ideally you want to let the couscous cool for a minute or two to let it reach room temperature before adding it.
Notes
- This recipe makes 2 large main course servings, or 4-6 servings as a side dish.
- Leftovers can be stored in the fridge for up to 5 days. This recipe is not suitable for freezing.
Nutrition
Calories: 197kcal | Carbohydrates: 29g | Protein: 8g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 298mg | Potassium: 256mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1512IU | Vitamin C: 10mg | Calcium: 150mg | Iron: 1mg