Winter Veg Couscous Salad with Candied Walnuts & Pomegranate

This is a tasty combination of fennel, cauliflower and couscous with a delightful crunch from candied walnuts and tangy pomegranate seeds. A deliciously fruity and savoury side dish to your meal or enjoy as a main course salad.


Put the raisins in a bowl and cover with boiling water. Set aside to soak for 15-20 mins.

Prepare the couscous according to the packet instructions. When ready fluff with a fork and transfer to a serving bowl.

Meanwhile make the candied walnuts. Soak the walnuts in water. In a small clean pan gently melt the caster sugar over a medium heat. Drain the walnuts and add to the melted sugar. Keep stirring over a medium heat until the sugar turns a caramel colour. Tip onto a tray lined with parchment and leave to set.

Add the grated cauliflower, fennel and lemon juice to the couscous and stir to combine.

In a small bowl mix together the garlic, cumin, pomegranate molasses and honey to make the dressing. Gradually pour in the oil, whisking continuously until combined and season to taste.

Drain the raisins, and add to the couscous with the parsley, mint, spring onions and apricots. Pour over the dressing and mix everything together. Check for seasoning and finish by scattering with the pomegranate seeds and the candied walnuts.



  • For the Couscous Salad
  • 1 tbsp raisins
  • 1 x packet Ainsley Spice Sensation Couscous
  • 70g cauliflower florets, coarsely grated
  • 1 small fennel bulb, trimmed, finely chopped
  • juice of ½ lemon
  • 2 tbsp chopped parsley
  • 2 tbsp chopped mint leaves
  • 3 spring onions, finely sliced
  • 30g soft dried apricots, chopped
  • 75g pomegranate seeds
  • For the Candied Walnuts
  • 60g chopped walnuts
  • 15g caster sugar
  • For the Dressing
  • 1 small garlic clove, minced
  • pinch of ground cumin
  • 1 tbsp pomegranate molasses
  • 1 tsp honey
  • 3 tbsp extra virgin olive oil