This fresh and vibrant salad is perfect for a quick, healthy meal. It combines wholemeal couscous with a fragrant herb dressing, roasted sunflower seeds, pomegranate seeds, and peppery rocket.
Takes 20 minutesminutes
Serves 4
Ingredients
200gwholemeal couscousuncooked (1 cup)
1red onionfinely chopped
1tbspbalsamic vinegar
1tbspmaple syrup
8tbspraw or toasted sunflower seeds
1½tspsalt
½tspground cumin
30grocket/arugula2½ cups loosely packed
1pomegranateseeds extracted
3tbspThe Happy Pear Lovely Basil Pesto
Instructions
Preheat the oven:
Preheat your oven to 180℃.
Prepare the couscous:
Put the couscous in a bowl, add the salt and cumin, and mix it through.
Cover the couscous with boiling water, ensuring the water covers the couscous by about 1cm. Cover the bowl with a lid or plate, and leave to soak for 5 minutes.
Roast the onion and seeds:
In a bowl, mix the chopped red onion with the sunflower seeds, balsamic vinegar, and maple syrup.
Spread the mixture evenly on a baking tray and bake in the preheated oven for 15 minutes.
Assemble the salad:
Add the pesto to the couscous and mix well until the couscous is green and fluffy.
Gently tap the back of the pomegranate halves to extract the seeds. Remove any remaining pith and set the seeds aside.
Finish the salad:
Add the roasted onion and sunflower seed mixture to the couscous, along with the pomegranate seeds and rocket.
Mix well and adjust the seasoning with more salt, cumin, black pepper, or lime juice to taste.
Serve:
Serve immediately or chill for a refreshing, cool salad. Enjoy!
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Love this recipe but cant see the ingredients for the pesto and how to make it
Hi Gill, so glad to know you love the recipe. We use our in store Happy pear Lovely Basil Pesto💚