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