| | 17-minute pearl couscous salad
17-minute pearl couscous salad
17-minute pearl couscous salad 4.3-5 9
  • Calories: 2008 kj
  • Fat: 21g
  • Carbohydrates: 18.8g

How to Make:

  1. Cook the couscous in a large saucepan of boiling water for 8-10 minutes or until al dente. Drain and rinse under cold running water.
  2. Meanwhile, combine the chickpeas, feta, dates, coriander sprigs, mint leaves, oil and lemon juice in a large bowl. Season.
  3. Add the couscous to the chickpea mixture and toss well to combine. Transfer to a serving platter. Sprinkle with pomegranate.
Time for preparing:
10 min.


  • 250g pearl couscous
  • 400g can chickpeas, drained, rinsed
  • 200g feta, coarsely chopped
  • 6 fresh dates, pitted, chopped
  • 1 small bunch fresh coriander, sprigs picked
  • 1/2 small bunch fresh mint, leaves picked
  • 80ml (1/3 cup) extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 75g pomegranate arils