Couscous, pomegranate and mushroom salad

Couscous, pomegranate and mushroom salad


For 4

You will need...

  • 2 cup(s) Cooked couscous, cooked according to pack instructions
  • 10 ml Olive oil
  • 250 g Portabelinni mushrooms, sliced
  • 15 ml Fresh lemon juice
  • 5 ml Lemon zest
  • 3 ml Ground coriander
  • 2 ml Fresh ginger grated
  • 0.5 Glove garlic, very finely crushe
  • 15 ml Brown sugar
  • 10 ml White wine vinegar
  • 10 ml Extra virgin olive oil
  • 250 ml Pomegranate rubies
  • 2 handful(s) Salad greens such as, rocket, watercress, mirco herbs

Couscous, pomegranate and mushroom salad Method

  1. Allow the couscous to cool down slightly.
  2. Heat the olive oil in a frying pan and fry the mushroom slices on both sides until golden. Set aside until serving.
  3. In a small bowl mix the lemon juice, zest, ginger, garlic, sugar, vinegar and olive oil. Pour over the couscous and toss together.
  4. When ready to serve, toss the couscous, mushrooms, pomegranate rubies and salad leaves together.
  5. Cooks tip: Try using other grains such as Pearl barley, buckwheat or quinoa. Or a mixture of grains make a lovely salad.
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