Summer Couscous Salad with Pomegranate Dressing Recipe

Couscous is one of those ingredients that soaks up flavour. The more you give it, the better it tastes. Use leftovers in a pita pocket with falafels or left over roast for a great lunch the next day.

If you haven’t used pomegranate molasses you are really missing out! It’s sticky and rich and sweet and tangy.

2 cups couscous

2 cups vegetable or chicken stock, hot

5 Spanish onion, sliced

4 baby cucumbers, sliced

12 cherry tomatoes, halved

1 gressn capsicum, chopped

1 red capsicum, chopped

¼2iceberg lettuce, torn into pieces

1 tin chickpeas, rinsed & drained

A handful of parsley, thinly sliced

For the dressing:

1 tbsp baharat spice mix

¼ c olive oil

3 tbsp lemon juice

2 tbsp pomegranate molasses

Coarse salt

Cracked pepper

Place couscous in a bowl and pour over the hot stock. Stir and cover. Once the stock has absorbed, fluff with a fork.

Place the salad ingredients in a serving bowl with the couscous and toss to combine.

Combine olive oil, baharat, pomegranate molasses and lemon juice and mix well, pour over the salad just before serving.