This light, refreshing dish serves as a healthy side to any heavier meal or as a wonderful light bite in its own right. Quick and easy to prepare, the sweet pomegranate is a great addition to this savoury and herby salad.
(recipe and image produced by the ‘Welcome to Palestine’ team)
Serves 4-6 – Time 15 minutes
1 Vegetable Stock Cube
1 Handful of Parsley
1 Handful of Coriander
3 Spring Onions
In a large bowl, dissolve the stock cube into 500ml of boiling water. Add the couscous, stir once and cover with a tea towel. Leave for 5 minutes or until all the moisture has been absorbed and the couscous is light and fluffy.
Finely chop the parsley, coriander and spring onions and add to the couscous. Roughly chop the feta and add it the couscous along with the pomegranate seeds.
Add the juice of half a lemon and mix well.
TIP: To de-seed the pomegranate, roll it on a hard surface to loosen the seeds then half it. Holding the cut side face down in your palm, hit the back with a heavy spoon until all of the seeds fall out.