Couscous, Chickpeas & Pomegranate Salad2016-01-06
- Servings : 6
- Prep Time : 15m
- Ready In : 15m
Inspired by Christmas colours, this is a perfect side dish for your meal.
- 11⁄2 cups couscous
- 3 cups water
- 3⁄4 cup almond flakes
- 21⁄2 cups chickpeas
- 2 tbsp olive oil
- 4 tsp sherry wine vinegar
- 2 tsp lemon juice
- 2 tbsp lemon zest
- 2 cups pomegranate arils (seeds)
- Parsley, freshly chopped for garnish
Place the couscous in a large mixing bowl. Add the olive oil, vinegar, and lemon juice and stir.
Pour boiling water over the couscous until just covered. Cover the bowl and let sit for 8 minutes.
Use a fork to fluff the couscous. If the couscous is too dry or too hard, add more water, cover, then let sit for another few minutes.
Add 2 drops of wine vinegar, chickpeas, pomegranate seeds and lemon zest. Sea- son with salt and pepper and garnish with parsley.