Couscous and pomegranate salad

Pomegranate adds colour and cucumber adds crunch to this beautiful autumn salad.

• 2 cups couscous
• 2 cups boiling water
• 1 pomegranate, halved, seeds removed (see notes)
• 1 continental cucumber, diced
• 1 cup roughly chopped fresh mint leaves
• 1 cup roughly chopped fresh flat-leaf parsley
• 1/3 cup extra virgin olive oil
• 1/4 cup roughly chopped hazelnuts, toasted
• 2 tablespoons sesame seeds, toasted

Energy 1309kJ	Fat saturated 1.70g
Fat Total 13.70g	Carbohydrate sugars g
Carbohydrate Total 38.30g	Dietary Fibre 2.30g
Protein 8.00g	Cholesterol -
Sodium 44.00mg

All nutrition values are per serve.

1. Step 1

   Place couscous in a large heatproof bowl. Add boiling water. Cover. Set aside for 5 minutes or until liquid has absorbed. Using a fork, fluff the grains to separate. Set aside to cool.

2. Step 2

   Transfer the couscous to a large serving bowl. Add the pomegranate seeds, cucumber, mint, parsley, oil, hazelnuts and sesame seeds. Season with salt and pepper. Gently toss to combine. Serve.

Use the handle of a spatula to hit the pomegranate before cutting in half: this will help dislodge the seeds. Release the seeds over the couscous to catch any juices.

You can replace the pomegranate with 1/2 cup dried cranberries and 2 tablespoons white wine vinegar.