A vibrant, hearty couscous salad packed with roasted vegetables, fresh herbs, pomegranate and a zingy lemon dressing. Great warm or cold.
🍽 Ingredients
- 1½ cups couscous
- 1½ cups boiling vegetable stock
- 1 zucchini, diced
- 1 red capsicum, diced
- 1 red onion, diced
- 1 cup cherry tomatoes, halved
- 3 tbsp olive oil
- 1 tsp cumin
- ½ cup pomegranate seeds
- ½ cup fresh mint, roughly chopped
- ½ cup fresh parsley, chopped
- Juice of 1½ lemons
- 3 tbsp extra virgin olive oil
- Salt and pepper
- 100g feta, crumbled
🔧 Method
- Toss the zucchini, capsicum and red onion in olive oil, cumin, salt and pepper. Roast at 200°C for 20 minutes.
- Meanwhile, pour boiling stock over couscous, stir and cover with a plate for 5 minutes. Fluff with a fork.
- Whisk lemon juice with extra virgin olive oil and salt.
- Combine couscous with roasted vegetables, cherry tomatoes, pomegranate seeds, mint and parsley.
- Toss with dressing. Taste and adjust seasoning.
- Top with crumbled feta and serve at room temperature.
💡 Tips & Notes
This salad travels beautifully — it's ideal for packed lunches and picnics. The flavours actually improve after an hour. Add the fresh herbs just before serving to keep them vibrant.
