Middle-eastern-salad

Middle-Eastern cous cous salad

To make this dish even easier, use flavoured cous cous from a pack

By , 22 March 2018

(5 votes)

Middle-Eastern cous cous salad

  • Cook: 1 Hour
    plus cooling

  • Serves: 6

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Nutritional Info
Each 250g serving contains

  • Energy

    1318KJ

    315KCAL

    16%

  • Fat

    12.0g

    med

    17%

  • Saturates

    3.3g

    low

    17%

  • Sugars

    8.0g

    low

    9%

  • Salt

    0.83g

    med

    14%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 527kJ/126kcal.
Ingredients
  • 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
Method

  • 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.