Hiking, camping or picnicking thing weekend? Couscous, Pomegranate & Mushroom Salad is a wonderful on-the-go meal. It’s also great as a braai side or simply for refuelling after you vacuum at home! #mushroomsforlunch #easycooking #easyeating #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #brunch #breakfast #lunch #dinner #celebrate #spring #salad #couscous #pomegranate
Couscous, Pomegranate & Mushroom Salad
Serves 4
Ingredients
2 cups cooked couscous, prepared according to pack instructions
10ml olive oil
250g Portabellini mushrooms, sliced
15ml fresh lemon juice
5ml lemon zest
3ml ground coriander
2ml fresh ginger, grated
½ glove garlic, very finely crushed
15ml brown sugar
10ml white wine vinegar
10ml extra virgin olive oil
250ml pomegranate rubies
2 large handfuls salad greens such as rocket, watercress or micro herbs
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 together 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.
Cook’s tip: Try using other grains such as pearl barley, buckwheat or quinoa.