Pistachio, Feta & Herb Couscous

INGREDIENTS

250g couscous

250ml vegetable stock

¼ cup FreshLife Pistachios, chopped

¼ cup FreshLife Macadamias, chopped

¼ cup fresh parsley, chopped

¼ cup fresh mint, chopped

¼ cup feta cheese, crumbled

2 Tbsp pomegranate arils

2 Tbsp extra-virgin olive oil

Juice of 1 lemon

Salt and pepper to taste

METHOD

  • Prepare the couscous: Bring the vegetable stock or water to a boil. Remove from heat, add the couscous, cover, and let it sit for about 5 minutes, or until the liquid is absorbed. Fluff the couscous with a fork and break up any lumps.

  • Toast the nuts: In a dry skillet over medium heat, toast the pistachios and macadamias until lightly golden and fragrant, about 3-5 minutes. Stir frequently to avoid burning. Remove from heat and let them cool.

  • Assemble the salad: In a large bowl, combine the couscous, toasted nuts, and chopped herbs.

  • Dress the Salad: Drizzle the olive oil and lemon juice over the salad and stir gently. Season to taste and add the crumbled feta. Toss lightly and serve at room temperature or chilled.

 
SaladsSarah Blazey