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Pomegranate & Toasted Almond Couscous Salad

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Happy Friday!

This is the first time in weeks we’ll be spending the weekend at our house in Waterford. Combine a weekend at home with our broken washing machine finally getting fixed and you’ve got a list of mom chores a mile long to get through. Here’s just a taste of what needs doing:

  1. Laundry. And then some laundry. Then more laundry.
  2. Guest room bed made; sheets washed.
  3. Go to the Nearly New Sale on Sunday and buy a crib. And try to refrain from buying a million other baby items.
  4. Set up said crib, finish the nursery, set up baby monitors (yes, I realize my baby is three months old, but if she isn’t sleeping in her nursery yet it doesn’t have to be finished!).
  5. Bake Christmas Cakes.
  6. Clean. And then clean. And then a bit more cleaning.
  7. Make Sunday Roast.
  8. Groceries.
  9. Make a to-do list for Christmas. Seriously, I need to be organized.
  10. Get photos developed at Harvey Norman.

Etc., etc., etc.

So just a quick post today, hastily typed while Maeve plays with her toys on the carpet (before she gets bored and I have to walk her around the house until she falls asleep… if she falls asleep). We had this couscous salad last night served warm to accompany some seared salmon, but it was even better today as a cold lunch.

Pomegranates are in season and those plump, juice-filled seeds remind me that Christmas isn’t too far off (omgomgomg). Combined with some fluffy couscous, zingy lemon, olive oil and scallions they make a super tasty, Middle Eastern inspired side (for example, served warm this salad would be delicious with braised lamb) or healthy lunch. If you want to go crazy, season some natural yogurt with cumin, cinnamon, salt and pepper and drizzle over the salad.

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Pomegranate & Toasted Almond Couscous Salad

Ingredients:

2 cups cooked couscous (or barley, or bulgur, or quinoa)

1/2 bunch scallions, thinly sliced

rind of one lemon, finely chopped

seeds of one pomegranate

1/2 cup toasted sliced almonds

2 Tbsp good quality olive oil

2 tsp sea salt

1/2 tsp freshly ground pepper

1/2 bunch fresh, flat leaf parsley, finely chopped (chiffonade)

handful of fresh arugula (rocket), for garnish

Directions:

  • Toss the couscous, pomegranate, lemon zest, scallions, almonds, parsley, olive oil & salt and pepper in a bowl to combine.
  • Plate and garnish with arugula and another drizzle of olive oil.
  • Serve hot, warm or cold as a side of main dish.

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2 Comments Post a comment
  1. Ani #

    I love adding peppery greens to my couscous/quinoa! Looks great!

    November 8, 2013

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