17 minute pearl couscous salad

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How to make 17 minute pearl couscous salad

  • Yield : 6
  • Prep Time : 0:07
  • Cook Time : 0:10
  • Total Time : 0:17

Ingredients

  • 250g pearl couscous
  • 400g can chickpeas, drained, rinsed
  • 200g feta, coarsely chopped
  • 6 fresh dates, pitted, chopped
  • 1 small bunch fresh coriander, sprigs picked
  • 1/2 small bunch fresh mint, leaves picked
  • 80ml (1/3 cup) extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 75g pomegranate arils

Method

  • Step 1 Cook the couscous in a large saucepan of boiling water for 8-10 minutes or until al dente. Drain and rinse under cold running water.
  • Step 2 Meanwhile, combine the chickpeas, feta, dates, coriander sprigs, mint leaves, oil and lemon juice in a large bowl. Season.
  • Step 3 Add the couscous to the chickpea mixture and toss well to combine. Transfer to a serving platter. Sprinkle with pomegranate.

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