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.

RECIPE NOTES

Collect the pomegranate juice as you scoop out the seeds and add it to the dressing for extra fruitiness.