Saturday, 30 May 2015

Feta and Pomegranate Cous Cous Salad

Summer just can't make up it's mind this year.  One day we're barbecuing, next we're stewing, so when asked to make a salad to go with a barbecue, I put my mind to work for something that can used another time.

Let me explain.

I always make enough to feed an army; I cant bear the thought of someone coming to our home for dinner and going home hungry, or the thought that I might take food to someones house and be seen as stingy. No, no, no.  So invariably, no matter how delicious the food, I always end up with leftovers.

I also can't bear the thought of eating summery salads on a freezing cold, blustery day; food must match the surroundings (think tapas in the sun in Spain, or a steaming cappuccino in a piazza in Italy).

Finally, I love leftovers; I love opening my fridge and seeing cling filmed bowls of good food good to go - it makes me happy. So this salad had to be good for this changing weather.

With all this in mind, I went for a glorious cous cous salad, emboldened by the sprinkle of pomegranate and brought back to earth with mint and feta.  Perfect on a summers day with a barbecued chicken thigh or two and actually, even better served up alongside a lamb Tagine on a blustery day, which the next day just happened to be - you could say I planned it that way....
Feta and Pomegranate Cous Cous Salad

Feta and Pomegranate Cous Cous Salad (Serves 6-8)

  • 300g cous cous

  • 450ml chicken or vegetable stock

  • A fat clove of garlic (or two, depending on taste)

  • A good squeeze of lemon juice

  • 250g pack feta, crumbled into large chunks

  • Olive Oil (extra virgin if you have it)

  • Salt and pepper

  • Large bunch Mint, leaves chopped

  • 2-3 salad/spring onions, snipped into rounds about 5cm in width

  • Seeds from one pomegranate

  1. Pour the stock over the cous cous in a large bowl, cover with cling film and leave to soak for 5-10 minutes

  2. Fluff the cous cous with a fork and add the garlic, lemon juice, feta, olive oil, mint, spring onions and a good grind of salt and pepper and stir well, taking care not to break up the cheese.  You can make ahead until this point.

  3. Tip the salad into a serving bowl and top with the pomegranate seeds just before serving so the colour doesn't bleed.

  4. Tuck in



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