Nutty couscous salad recipe

Couscous salad can be eaten on its own or as a side dish when you want a change from potato salad. Photo / Fresh Media

This easy salad is loaded with textures and flavours - crunchy nuts, fresh herbs, pomegranate arils, and feta. It’s dressed simply with fresh lemon and olive oil. Couscous salads are a great solution when you want a quick but extra tasty side dish.

Nutty couscous salad

Serves 4

Ingredients

250g couscous

250ml vegetable stock

¼ cup toasted pistachios, chopped

¼ cup toasted macadamias, chopped

¼ cup parsley, chopped

¼ cup mint, chopped

¼ cup pomegranate arils

100g feta cheese, crumbled

2 Tbsp extra-virgin olive oil

Juice of 1 lemon

Salt and pepper to taste

Fresh salad leaves (optional)

Method

1. Prepare the couscous: Bring the vegetable stock to a boil. Remove from heat, add the couscous, cover, and let it sit for about 5 minutes, or until the liquid is absorbed. Fluff the couscous with a fork.
2. In a dry skillet over medium heat, toast the pistachios and macadamias until golden and fragrant, about 3-5 minutes. Stir frequently to avoid burning. Once done, remove from heat and let them cool.
3. Combine the couscous, toasted nuts, parsley, mint, feta and pomegranate arils in a large bowl. Drizzle the olive oil and lemon juice over everything and season to taste. Toss to combine, ensuring everything is evenly coated, and check the seasoning.
4. This salad is lovely on its own, but you can also serve it on a bed of crisp salad greens. Try it with some spicy chicken kebabs for a light summer meal

– fresh.co.nz