Nutty Pearl Couscous Salad with Feta & Dates

From Clare & Myfanwy

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cook couscous al dente, rinse with cold water and drain well. Fluff with fork, drizzle with oil to prevent sticking and transfer to large bowl to cool completely

Step 2

When cooled add pistachios, spring onion, carrot, pine nuts, walnuts, spinach, dates and chopped mint

Step 3

Whisk dressing together in a small bowl then pour 3/4 over salad and toss to combine, then arrange on a serving platter

Step 4

Before serving sprinkle over pomegranate seeds and crumbled cheese. Add remaining dressing and garnish with fresh mint leaves.