Green Couscous Salad ft Lovely Basil Pesto
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 minutes
Serves 4
Ingredients
- 200 g wholemeal couscous uncooked (1 cup)
- 1 red onion finely chopped
- 1 tbsp balsamic vinegar
- 1 tbsp maple syrup
- 8 tbsp raw or toasted sunflower seeds
- 1½ tsp salt
- ½ tsp ground cumin
- 30 g rocket/arugula 2½ cups loosely packed
- 1 pomegranate seeds extracted
- 3 tbsp The 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!