POMEGRANATE TABBOULEH
SERVES 4 PORTIONS
FOR THE SALAD
1 1/4 cups (200g / 7oz) couscous
1 large bunch parsley
1/2 bunch mint
1/2 red onion
4 tomatoes
1/2 cucumber
1 1/4 cups (200g / 7oz) cooked chickpeas
FOR THE DRESSING
1/4 cup (60 ml) cold-pressed olive oil
Juice of 1 lemon
1 tsp. salt
EXTRAS
1/4 cup (45g / 2oz) fresh pomegranate seeds
NUTRITIONAL VALUES
Calories: 499kcal
Fat: 5.1g (0.6g S.Fat)
Carbs: 93.6g
Protein: 23.2g
Sugar: 11.7g
Sodium: 653mg
METHOD
Prepare the couscous according to the package directions.
Chop the parsley, mint leaves, and onion finely. Tomatoes and cucumber should be peeled and diced.
To make the dressing, combine all the ingredients in a mixing bowl and whisk until smooth.
Mix the dressing into the couscous, herbs, onion, tomatoes, cucumber, and chickpeas, and top with the pomegranate seeds.
Chop the parsley, mint leaves, and onion finely. Tomatoes and cucumber should be peeled and diced.
To make the dressing, combine all the ingredients in a mixing bowl and whisk until smooth.
Mix the dressing into the couscous, herbs, onion, tomatoes, cucumber, and chickpeas, and top with the pomegranate seeds.
RECIPE NOTES
Collect the pomegranate juice as you scoop out the seeds and add it to the dressing for extra fruitiness.
