Nutty Couscous, Feta & Pomegranate Salad
A light, flavourful couscous salad that’s full of texture from nuts and chickpeas and a sweet tanginess from pomegranate. It’s healthy too! We’re using pistachios and almonds, but feel free to swap for your favourite – walnuts and hazelnuts are great. Perfect for a quick, satisfying and tasty lunch or side dish (try with chicken or grilled harissa lamb or aubergines).
Method
Prepare the couscous according to the packet instructions. Fluff with a fork and add to a large bowl. Add the chickpeas, onion, cucumber, pomegranate, pistachios, almonds, feta and herbs. Toss together. Squeeze in some lemon juice and a drizzle over a little oil. Toss again and check for seasoning.
Ingredients
- 1 x packet of Ainsley Lemon Mint & Parsley or Tomato & Chilli Couscous
- 1 x 400g tin of chickpeas
- ½ red onion, finely chopped
- ½ cucumber, diced
- 30g pomegranate seeds
- 20g pistachios, toasted, roughly chopped
- 10g toasted flaked almonds
- 100g feta or vegan Greek-style cheese, chopped or crumbled
- Large handful of parsley leaves, chopped
- Handful of mint leaves, chopped
- ½ lemon, for squeezing
- Olive oil, for drizzling