Perhaps I shouldn’t be the one to point out that this my first salad recipe I have put on the blog. Before you get all judgy on me, I do in fact eat and love and relish in salad but I figured you guys had the salad department figured out and probably knew other bloggers/chefs to go to for your inspo. This salad however is a standout winner so I feel it best to share the love…

Pistachio & Pomegranate Pearl Cous Cous Salad with Tahini Dressing

Makes a large bowl of delicious

Ingredients

2 cups of Israeli cous cous – see note
Handful of chopped herbs – I used mint, parsley, coriander and basil
Handful of raisins
Handful of pistachios
1tsp cumin
1 pomegranate – see note
2tbs tahini
Juice from 1 lemon
Olive oil
Salt & Pepper

Method

Cook your pearl cous cous as per the packet instructions then once at room temperature, combine with the herbs, raisins, pistachios, cumin and pomegranate in a large bowl.

In a cup, mix together the tahini, lemon, salt and pepper with enough olive oil until the tahini loosens up – a few good tablespoons should do – then pour over the cous cous and serve up!

Kitchen notes...

If you can’t find Israeli cous cous, normal cous cous, buckwheat or quinoa can be substituted.

Pomegranates:
Tap the pomegranate with a wooden spoon then cut in quarters and put in a bowl of water. Using your fingers, tear out the seeds. The pith will float and the seeds will drop to the bottom, making it easy to separate.