This is a gorgeous salad and a perfect alternative to hot vegetables with your roast turkey at Christmas. The dried cranberries and pomegranate seeds really add that festive touch!


  • 100g couscous

  • Boiling water

  • 1 tablespoon extra virgin olive oil

  • 2 teaspoons  Sherry vinegar

  • Juice and zest of one lemon

  • 2 teaspoons Mitani  Chicken Salt

  • 100g diced dried apricots

  • 100g dried cranberries

  • Seeds from one pomegranate

  • 1tablespoon chopped fresh mint

  • 1tablespoon chopped fresh continental parsley


  • 1.

    Place the couscous in a large mixing bowl, add chicken salt and freshly  ground pepper, juice of one lemon, olive oil, sherry vinegar and the diced dried apricots  and dried cranberries and mix well.

  • 2.

    Pour the boiling water over the couscous  mixture until  it covers the couscous by 1cm then stir and  cover the bowl with cling film and let  stand for 6 minutes.

  • 3.

    While the couscous is standing,  chop the herbs and deseed the pomegranate.

  • 4.

    Remove the cling film and use a fork to fluff the couscous. (if the couscous is a dry add another dash of boiling water, let it stand for a further few minutes and fluff again.)

  • 5.

    Once the couscous is ready add the chopped herbs and most of the pomegranate seeds along with the lemon zest. Transfer the salad to a serving plate or platter and scatter  over the remaining pomegranate seeds.


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