Turkish Grains with Pomegranate, Feta & Pistachio

With a hint of Eastern Mediterranean flavour, this delicious and quick salad is great on its own (use a vegan Greek-style cheese for a delicious vegan salad) or as a tasty side dish to grilled/barbecued lamb or chicken. For a change try swapping the feta for grilled halloumi.


Cook the grains according to the packet instructions. Fluff with a fork and allow to cool.

Meanwhile toast the pistachios in a dry pan over a medium heat. Keep an eye on them because they can easily burn. Tip on to a board and roughly chop.

Toss the herbs, pomegranate seeds and half the pistachio through the grains and fold through the feta. Serve scattered with the remaining pistachios and drizzle over a little pomegranate molasses (if using).



  • 1 x pouch of Ainsley Harriott Turkish Couscous & Grains
  • 1 tbsp chopped mint
  • 1 tbsp chopped parsley
  • 50g pomegranate seeds
  • 80g feta, diced or crumbled
  • 1 tbsp unshelled, unsalted pistachios
  • pomegranate molasses, for drizzling (optional)