Herby couscous, feta & pomegranate Salad

A creative way to replace fresh Pomegranate ariels with preserved ones when fresh fruit are not available.  Ariels are mixed with lemon juice , which change the character of the  preserve to that of a salad dressing with the beautiful red ariel (pomegranate pips) livening up this summery couscous salad.

300g couscous, uncooked

1 tb finely chopped onion

85 g raisins

100 g feta cheese, crumbled

100g Pomgranate Preserve (plain or with Rose)

85 g toasted almond flakes

1 tb each fresh coriander leaves, flat leaf parsley & mint, roughly chopped

Juice of 3 medium sized lemons

5 ml sugar


freshly ground pepper


Cook couscous following pack instructions – it should be tender but with a little bite.  Drain well and spread over a platter or wide, shallow bowl to dry quickly and steam dry.  In a separate bowl, mix the Pomegranate Preserve with juice of lemons, add all the herbs, the raisins, onion, flaked almonds, sugar and crumbled feta. Mix gently into prepared couscous  and season to taste with salt and freshly ground pepper.

Serves 4-6 persons