Nutty Pearl Couscous Salad with Feta & Dates

Name: Nutty Pearl Couscous Salad with Feta & Dates
Cuisine: Middle Eastern
Ingredients: 250g Pearl/ giant couscous; Olive oil for drizzling; 2 spring onions finely sliced; 1 large carrot grated; 40g pistachios roughly chopped; 35g pine nuts toasted; 25g walnuts toasted and roughly chopped; Baby spinach leaves large handful; 6-8 dates pitted and roughly chopped; 3 tablespoons chopped fresh mint; Pomegranate seeds from 1/2 pomegranate; 80g feta crumbled; Sea salt to taste; 3 tablespoons extra virgin olive oil; Zest & juice half a lemon; 1 tablespoon pomegranate molasses; 1/2 teaspoon Nigella seeds; Sea salt to taste

4 steps

From Clare & Myfanwy

Updated at: Sun, 24 Sep 2023 12:59:34 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories714.4 kcal (36%)

Total Fat34.1 g (49%)

Carbs90.5 g (35%)

Sugars29.7 g (33%)

Protein16.9 g (34%)

Sodium424.1 mg (21%)

Fiber9.4 g (34%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

250gPearl couscous

40gpistachios

35gpine nuts

25gwalnuts

toasted and roughly chopped

Baby spinach leaves

6dates

pitted and roughly chopped

3 tablespoonsfresh mint

0.5pomegranate

80gfeta

For the dressing

3 tablespoonsextra virgin olive oil

0.5lemon

Zest & juice

1 tablespoonpomegranate molasses

½ teaspoonnigella seeds

sea salt

to taste

Instructions

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.