Couscous is easy to prepare. The instant couscous variety is available in most stores and it does not take much time to prepare. In this recipe, I have used fresh figs, feta cheese, pomegranate seeds, and toasted almonds. Lastly, drizzle over honey mint dressing and garnish with mint leaves. This could be served as a salad or a side dish. I serve this with roast chicken.
300ml boiling water
Salt to taste
30ml fresh mint, finely chopped
2 spring onions, finely chopped
120g feta cheese
125ml toasted flaked almonds
125ml fresh pomegranate seeds
400g tin chickpeas – drained
4 fresh figs, cut into quarters
30ml lemon juice
45ml olive oil
Mint sprigs to garnish
Place couscous in a large bowl. Slowly add salted water and stir gently to ensure that the water is evenly absorbed. Cover with cling film and leave aside until the water has been absorbed. Gently work a fork through the couscous and break up the lumps. The couscous grains should be plump, light and grainy. Combine chopped mint, honey, lemon juice and olive oil. Combine the chickpeas, spring onion and couscous. Divide the couscous into 4 portions. Crumble feta over the couscous and sprinkle with flaked almonds and pomegranate seeds. Drizzle the honey mint dressing over the couscous. Place a quartered fid on each plate. Garnish with mint sprigs.
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