Couscous Salad with Pomegranate and Almonds
A fluffy couscous salad with pomegranate, toasted almonds, mint and lemon. Fruity and easy to prepare ahead.
Ingredients
- 60 g dry couscous
- 75 ml hot vegetable stock
- 60 g pomegranate seeds
- 20 g almonds
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp chopped mint
- Salt and pepper, to taste
Nutrition
| per 100 g | per serving | |
|---|---|---|
| Calories | 222.6 kcal | 508 kcal |
| Protein | 6.1 g | 14 g |
| Carbs | 22 g | 50 g |
| Sugars | 5.3 g | 12 g |
| Fiber | 4 g | 9 g |
| Fat | 12.2 g | 28 g |
Instructions
- 1
Soak the couscous
Put the couscous in a bowl, pour over the hot stock and cover immediately. Leave to absorb for 5 minutes.
- 2
Toast the almonds
Roughly chop the almonds and toast them in a dry pan for 2–3 minutes until fragrant, tossing frequently.
- 3
Dress the couscous
Fluff the couscous thoroughly with a fork. Mix in the olive oil and lemon juice and allow it to cool briefly.
- 4
Finish the salad
Fold in the pomegranate seeds and mint, season with salt and pepper and finish with the almonds.
Tip
Let the couscous cool slightly before adding the herbs so the mint stays fresh and green.
Nutritional values are estimates. Recipes are inspiration, not medical or dietary advice — always adjust to your own needs and consult a healthcare professional for personal dietary guidance.
