A delicious, Middle Eastern-inspired salad that is great for lunchboxes and picnics.
- 200g (7 oz) Giant (Israeli) Couscous
- 2 tsp Extra Virgin Olive Oil
- 1 tbsp Pomegranate Molasses
- 80g (3 oz) Shelled Pistachios, roughly chopped
- Seeds from 1 Pomegranate
- 1 Small Bunch Fresh Parsley, chopped
- 1 Small Bunch Fresh Mint, chopped
- Freshly Ground Salt & Pepper
- Cook the couscous as per the instructions on the packet. I found it strange for couscous that mine instructed me to cook it in a pan of water until tender, but still with a little bite as if it were a pasta, but it worked!
- Meanwhile, chop and lightly toast the pistachios in a dry frying pan over a medium heat. Be sure to keep an eye on them and keep tossing, as they turn and burn quickly! Also chop the herbs and pick the seeds from the pomegranate. (You can buy little tubs of pre-prepared pomegranate, but I feel 5-10 minutes of my life in the kitchen is worth the money I’ve saved as they are a little pricy in British supermarkets as the tubs are tiny. If you can get big tubs like the ones I could when I was living in California where you live, go ahead you lucky thing!)
- Drain and rinse the couscous to remove excess starch that might make it sticky. In a large bowl stir in the oil, molasses and a good few grinds of salt and pepper until well coated. Add the rest of the ingredients, mix well and season to taste. Serve at room temperature.