Vegan tabbouleh-inspired pomegranate salad
,
27 January 2021
(2 votes)
Nutritional Info
Each 393g serving contains
-
Energy
1283KJ
307KCAL
15% -
Fat
7.1g
low
10% -
Saturates
0.8g
low
4% -
Sugars
11.4g
low
13% -
Salt
0.04g
low
1%
3
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 326kJ/78kcal.
Ingredients
- 200g giant cous cous
- 6 tomatoes, finely chopped
- 1 red onion, finely chopped
- 1 cucumber, finely chopped
- 3tbsp finely chopped mint
- 3tbsp finely chopped flat-leaf parsley
- 1 lemon
- Seeds 1 pomegranate
- STORE CUPBOARD
- 2tbsp olive oil
Method
Cook the giant cous cous according to the pack instructions. (Or add to a large pan of boiling water and simmer gently for 18 mins.)
Meanwhile, put the tomatoes, red onion, cucumber, mint and parsley in a large mixing bowl. Stir very gently to combine.
When the cous cous is cooked, drain well in a sieve, rinse with cold water to cool and refresh, then drain again.
Fold the cous cous into the salad veg mixture, dress with the olive oil, then halve the lemon and squeeze over, sprinkling the juice evenly. Season with ground black pepper then scatter with the pomegranate seeds to serve.