Recipes
Recipes

Middle-Eastern cous cous salad

To make this dish even easier, use flavoured cous cous from a pack

To make this dish even easier, use flavoured cous cous from a pack

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(7 votes)
Cooking Time

Cook: 1 Hour

Cooking Time

Serves: 6

Cooking Time

Price: 89p per serving

Nutritional Information

Each 250g serving contains

Energy
1318kj
315kcal
16%
Fat
12.0g
Med
17%
Saturates
3.3g
Med
17%
Sugars
8.0g
Med
9%
Salt
0.83g
Med
14%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g:
527kj/126kcal

Ingredients

1 red onion, chopped

2 peppers, chopped

2 courgettes, chopped

2tsp rapeseed oil

1tsp cumin seeds

1 reduced-salt vegetable stock cube

125g Asda Good & Balanced Giant Wholemeal Cous Cous

20g walnuts, chopped

20g almonds, chopped

20g pine nuts

3tbsp Asda Fat Free Greek Style Yogurt

1tbsp harissa paste

1tbsp lemon juice

100g feta, crumbled

80g pomegranate seeds

2 pittas, toasted and cut into strips

Method

1
Preheat the oven to 200C/180C Fan/Gas 6.
2
In a roasting tin, mix the veg with the oil and cumin seeds. Season with black pepper. Roast for 40 mins, until tender. Leave to cool.
3
Bring 1L of water to the boil in a pan. Crumble in the stock cube, add the cous cous and cook for 8-10 mins until tender. Drain well.
4
In a dry frying pan, toast the walnuts and almonds for 5 mins. Add the pine nuts and toast for 2 mins, until golden. Set the nuts aside to cool.
5
Mix the yogurt, harissa and lemon for the dressing.
6
Top the cous cous with the cooled veg, nuts, feta and pomegranate seeds. Toss, drizzle over the dressing and serve with the toasted pitta strips.

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