Rainbow Cous Cous Salad
2019-03-04 08:38:37
Serves 8
This vibrant summer salad is the perfect accompaniment to fish, chicken or meat! It’s not only super filling but also packed full of essential vitamins and minerals.
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Prep Time
3 min
Cook Time
5 min
Total Time
8 min
Ingredients
- 250g pearl cous cous
- 100g Feta cheese, crumbled
- 1 cup parsley, chopped
- 1 lebanese cucumber, diced
- ½ red onion, diced
- ½ red capsicum, diced
- ½ yellow capsicum, diced
- 1 cup Perino Tomatoes, halved
- 2 tbsp pepitas
- 1 tbsp pine nuts
- 2 tbsp pepitas
- ½ pomegranate, deseeded
Seasoning
- 1 tbsp extra virgin olive oil (I use Cobram Estate Extra Virgin Olive Oil )
- 1 tsp himalayan pink rock salt
- 1 tsp black pepper
Instructions
- Place the cous cous into a saucepan and cover with 2 cups of boiling water. Cover with a lid and simmer for 8 minutes, stirring occasionally.
- While the cous cous is simmering, dice the cucumber, onion, capsicum and tomatoes.
- Finely chop the parsley and feta cheese.
- Place all the ingredients in a bowl & top with the cooled cous cous. Season the salad with extra virgin olive oil, salt and pepper.
- Gently toss the ingredients until all are well combined.
Rebecca Pope Sydney Food & Lifestyle Blogger https://rebeccapope.com.au/
