RECIPE: Summer Cous Cous Salad



2 cups of cous cous

2 cups of boiling water

2 cucumbers, deseeded, chopped

1 pomegranate, molasses only

100g feta cheese, crumbled

Mint leaves, to serve



¼ cup olive oil

¼ cup balsamic vinegar

½ cup freshly squeezed orange juice

2 teaspoons French mustard

1 tablespoon honey

1 garlic clove, crushed



Place cous cous in a large heat proof bowl. Add boiling water. Cover with a tea towel. Set aside for 5 minutes or until all water has been absorbed. Use a fork to fluff and separate the grains. Set aside to cool.

In a small jar, add all dressing ingredients and lightly shake to combine. Set aside in fridge.

Place cous cous in a large serving bowl. Add cucumber, pomegranate molasses and feta cheese. Gently toss through.

Pour dressing over the salad. Gently toss through. Top with mint leaves. Serve and enjoy.



-       Use your hands or a spatula to hit the pomegranate prior to cutting. This will help to free the seeds and make them easier to remove from the pomegranate.

-       Cut the pomegranate along the slightly raised ridges. This makes it easier to remove the seeds from the pomegranate.

-       Once the seeds have been removed from the pomegranate, put them in a medium bowl. Pour water over seeds. The seeds from the pomegranate will sit at the bottom of the bowl and the flesh rise to the top. Drain water and flesh. 


Emily HardmanComment