Chickpeas pomegranate couscous salad is a super side to serve with any meat or fish. It’s also great served on its own as a BBQ side. Whisking up some natural Greek yoghurt along with fresh mint and honey or pomegranate and using as a dressing to accompany this dish works brilliantly too. I make variations of couscous salads on a lazy weekend and team it with some meat or fish with gravy. It makes a quick brunch as well.
Now, let’s begin….
Ingredients
- 2 cups couscous
- 100 g flaked almonds
- 1 tin cooked chickpeas, rinsed and drained
- 1 tsp. ground cumin
- Juice of 1/2 lemon, zest of 1
- Large handful mint, chopped
- Seeds from 1 pomegranate
- Olive oil, as required
- Salt and freshly ground black pepper
Method
- Add couscous to a bowl, cover with 2 cups boiling water and a good drizzle of olive oil. Cover bowl with a dinner plate and allow it to stand for 5 minutes before fluffing up couscous with a fork.
- While you are forking the grains, feel free to drizzle in extra virgin oil as this helps to separate the grains and adds extra flavour. Season to taste with salt and freshly ground black pepper.
- Meanwhile heat a large, non-stick frying pan or skillet over medium heat, add the flaked almonds and toss until golden brown and toasted. You’ll need to keep a firm eye on them as they toast to avoid burning. Toss the pan frequently and stir the nuts to brown them evenly. Remove and allow it to cool.
- Into the same pan add 1 tablespoon of olive oil, warm over medium heat then add the drained chickpeas.
- Add the cumin and season with salt and freshly ground black pepper.
- Fry for 4-5 minutes tossing often until crispy and golden.
- Add the lemon juice and fry for another minute or two before adding to the cooked couscous. At this stage add in the flaked almonds too.
- Lastly add the pomegranate seeds, chopped mint, lemon zest and stir to combine. Season with a little extra salt and pepper if required.
- Chickpeas pomegranate couscous salad is ready to be served!!
