Studded with pomegranate jewels, this couscous salad is beautifully vibrant. Quick and easy to prepare, this makes the perfect weekday veggie supper dish or served cold the next day as a tasty lunchtime pick-me up. It is also delicious with any leftover meat from your Sunday roast
- 200g couscous
- 150g pomegranate seeds
- Handful of mint leaves, chopped
- Handful of coriander leaves, chopped
- 2tbsp toasted pine nuts
- 1 lemon, juice
Put the couscous in a bowl and pour over 200ml boiling water. Cover the bowl with clingfilm, leave for 10 minutes, until the couscous has absorbed all of the water. Ruffle with a fork, then stir through the pomegranate seed and herbs.
Stir in the pine nuts and lemon juice. Season with salad leaves.
Had roast pork this weekend? This dish works equally well served with pieces of pork too