Pearl Couscous And Pomegranate Salad - cooking recipe

Ingredients

250 g pearl couscous
1 pomegranate
2 tablespoons dukkah
1 tablespoon extra virgin olive oil
1 tablespoon walnut oil
1/3 cup dates
1/3 cup slivered almonds
1/4 cup mint leaf

Preparation

1. Cover couscous with 2 cups boiling water and simmer for 8 minutes, drain and add to bowl.
2. Add olive oil, walnut oil and dukkah and mix.
3. Pan fry slivered almonds, add to bowl along with pomegranate seeds and diced dates.
4. Add fresh mint leaves prior to serving.