You may also like
Categories:
couscous , oil reserved pistachios fresh cilantro parsley spring onions raisins lemon juice pomegranate seeds
Viewed: 26 - Published at: 6 years agoIngredients
- 10.5 oz couscous
- 6 oz Persian feta in oil, drained, 1/4 cup oil reserved
- 2/3 cup pistachios, toasted, chopped coarsely
- 1/4 cup fresh cilantro leaves, loosely packed, chopped coarsely
- 3 tbsp fresh flat-leaf parsley leaves, loosely packed, chopped coarsely
- 3 None spring onions, sliced thinly
- 1/3 cup raisins
- 1/4 cup lemon juice
- 1 tsp sumac, plus extra to sprinkle
- 2.5 oz fresh pomegranate seeds
Method
- Combine couscous with 1 2/3 cup boiling water and 1 tbsp feta oil in a large heatproof bowl. Cover and let stand for 5 mins, or until liquid is absorbed, fluffing occasionally with a fork.
- Stir pistachios, herbs, onions and raisins into couscous and season to taste.
- Whisk remaining feta oil with lemon juice and sumac. Season to taste. Add to salad along with pomegranate seeds and toss gently to combine.
- Transfer salad to a serving platter. Top with crumbled feta and sprinkle with a little extra sumac.
