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.