Vegan tabbouleh-inspired pomegranate salad
- 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
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.