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
(7 votes)
Cook: 1 Hour
Serves: 6
Price: 89p per serving
Nutritional Information
Each 250g serving contains
Energy
1318kj
315kcal
1318kj
315kcal
16%
Fat
12.0g
12.0g
Med
17%
17%
Saturates
3.3g
3.3g
Med
17%
17%
Sugars
8.0g
8.0g
Med
9%
9%
Salt
0.83g
0.83g
Med
14%
14%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
527kj/126kcal
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.