Middle-Eastern cous cous salad
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- 1 red onion, chopped
- 2 peppers, chopped
- 2 courgettes, chopped
- 2tsp rapeseed oil
- 1tsp cumin seeds
- 1 reduced-salt vegetable stock cube
- 125g Asda Good & Balanced Giant Wholemeal Cous Cous
- 20g walnuts, chopped
- 20g almonds, chopped
- 20g pine nuts
- 3tbsp Asda Fat Free Greek Style Yogurt
- 1tbsp harissa paste
- 1tbsp lemon juice
- 100g feta, crumbled
- 80g pomegranate seeds
- 2 pittas, toasted and cut into strips
Preheat the oven to 200C/180C Fan/Gas 6.
In a roasting tin, mix the veg with the oil and cumin seeds. Season with black pepper. Roast for 40 mins, until tender. Leave to cool.
Bring 1L of water to the boil in a pan. Crumble in the stock cube, add the cous cous and cook for 8-10 mins until tender. Drain well.
In a dry frying pan, toast the walnuts and almonds for 5 mins. Add the pine nuts and toast for 2 mins, until golden. Set the nuts aside to cool.
Mix the yogurt, harissa and lemon for the dressing.
Top the cous cous with the cooled veg, nuts, feta and pomegranate seeds. Toss, drizzle over the dressing and serve with the toasted pitta strips.