Really fresh, raw vegetables matched with a gutsy pomegranate dressing combine to make a delicious, healthy salad. It will keep well for 2 days in the fridge; just add the rocket, feta and seeds when ready to serve.
Serves: 4-6
INGREDIENTS
1⁄2 cup couscous
1⁄2 teaspoon sea salt
1⁄2 cup boiling water
2 carrots, peeled
1 large beetroot, peeled
1 x 400 gram tin cooked chickpeas, drained and rinsed
3 tablespoons chopped flat-leaf parsley
Dressing
3 tablespoons pomegranate molasses
6 tablespoons olive oil
1 teaspoon ground cinnamon
2 teaspoons honey
1 teaspoon sesame oil
2 cloves garlic, crushed
sea salt and freshly ground pepper
To serve
1 handful rocket or baby spinach
100 grams firm feta, crumbled
1⁄4 cup mixed toasted seeds for sprinkling
METHOD
Combine the couscous, salt and boiling water in a bowl and cover tightly with plastic wrap. Leave for 10 minutes.
Coarsely grate the carrots and beetroot using the grating blade on a food processor or on a box grater. Wear disposable gloves if grating by hand. Place the carrot and beetroot in a large bowl with the chickpeas and flat-leaf parsley. Fluff up the couscous with a fork and add to the salad. Season.
Dressing: Whisk the ingredients together and season. Pour over the salad, tossing well to coat. The beetroot juice and pomegranate will turn everything a glossy red. Leave for at least 30 minutes to infuse the flavours or cover and refrigerate for 2 days.
To serve: Place half the salad on a serving platter and top with half the rocket, feta and toasted seeds. Repeat with the remaining ingredients.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!