Jewelled couscous salad
Who could resist the pretty appearance of this salad and it tastes as good as it looks. Add some slices of cooked sausage or small cubes of cheese to make this more substantial.
| Preparation time | 15 minutes |
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| Total preparation time | 15 minutes |
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| Serving number |
4 |
| Difficulty |
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| Average rating |
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Ingredients
- 100 g / 4 oz Couscous (instant type)
- 125 ml / 1/2 cup Water, boiling
- salt
- 100 g / 4 oz Green peas (cooked)
- 100 g / 4 oz Sweetcorn canned, drained
- 1 Orange bell pepper
- 1 Pomegranate
- 4 tbsp Olive oil
- 2 tbsp White wine vinegar
- 1 tbsp MAGGI Liquid seasoning
Preparation steps
- Place the couscous in a bowl, pour over the boiling water and stir in 1/2 tsp salt. Cover the bowl and leave to soak for 5-7 minutes depending on the pack indications.
- Whilst the couscous is soaking prepare the vegetables. Place the cooked peas and drained sweetcorn in a large bowl or serving dish. Remove the core and seeds from the bell pepper and cut into small cubes and add to the other vegetables. When the couscous is soaked break up using a fork and add to the vegetables in the bowl. Stir well to mix.
- Cut the pomegranate in half and carefully remove the seeds. Take care not to squash the seeds as they will release the juice. Set the seeds aside.
- Whisk together the Olive oil, white wine vinegar and the Maggi seasoning. Add this to the couscous and vegetables and mix well to coat. Add the pomegranate seeds and stir through carefully.
- Chill until required.
Nutritional values per serving
| Carbohydrate, total (g) | 37.00 |
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| Energy (Kcal) | 312.00 |
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| Protein (g) | 6.50 |
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| Fats, total (g) | 16.00 |
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| Energy (Kj) | 1307.00 |
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