Couscous salad with grilled veggies and pomegranate

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:

Recipe

1 cup of Couscous

1 1/4 cup of chicken or vegetable stock

1 Zucchini

1/2 a Pomegranate 

Approx. 1 cup of edamame (soy beans)

Feta cheese

Spring onions

A couple of mint leaves

1 whole lemon

Butter / olive oil

Method

- 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!

Enjoy!