I used to be discouraged by cooking with pomegranate as it always seemed impossible and messy to seed but since I found the easiest way to do so I can't stop adding these crunchy and succulent seeds to my salads! (click here for seeding method).
This time I am making a fresh Couscous salad mixing ingredients that I found in my fridge and freezer:
1 cup of Couscous
1 1/4 cup of chicken or vegetable stock
1/2 a Pomegranate
Approx. 1 cup of edamame (soy beans)
A couple of mint leaves
1 whole lemon
Butter / olive oil
- Place the Couscous in a large bowl
- Bring the chicken stock to boil and pour over the couscous together with a small dice of butter (picture 8), cover with cling film and leave it approximately 5 minutes until the grain has absorbed the liquid
- Thinly slice the zucchini and grill, season with a little olive oil, sea salt and pepper
- Boil the edamame for about 3 minutes (I used the frozen Birds Eye Soya Beans)
-Seed the pomegranate
-Mix all the ingredients together including the mint leaves & some chopped spring onions, crumble some feta cheese on top and add a splash of lemon juice to give it a nice acidic kick!