Thursday, October 24, 2013

Bejewelled Couscous Salad

Couscous salad with spinach, roasted pumpkin & pomegranate seeds
It isn't often that I opt to have something else other than rice for lunch or dinner. But there are times when a hearty salad makes up for a quick meal in between chores that keep piling up. Procrastination never moved far away from me!;) I still had to use some of the pomegranate from my last post and the olive oil from the labneh. So a couscous salad it was. What could be better than tossing in a handful of this and a handful of that into my dark mango wood bowl? Surely if it is visually so appealing {and filling}, this is something I shall repeat, and maybe soon!

1 cup of couscous
Chicken stock
A quarter cup of pomegranate seeds
A handful of spinach leaves
1 tomato, diced (I didn't discard the seeds and the tomato was acidic)
2 cloves of garlic, crushed and diced
1 teaspoon of olive oil
2 slices of roasted pumpkin ( I had roasted pumpkin earlier to make soup)
A bunch of coriander leaves, chopped fine
A tablespoon of toasted pine nuts

For the dressing:
About 3 tablespoons of olive oil ( I used the oil from the labneh)
1 teaspoon of red chilli flakes
A quarter teaspoon of coarsely grated pepper
Salt to taste
A quarter teaspoon of fine sugar

Put the couscous in a bowl. Heat the chicken stock and pour it on the couscous. I must have used about a cup of stock. Forgot to measure here...went with instinct.:) Cover with clingfilm and leave for about fifteen minutes.
Stir with a fork. The couscous will be ready by now.
Heat a teaspoon of olive oil in a pan. Add the crushed and diced garlic and add the spinach. Cook for a few minutes till the leaves wilt.
Remove the skin of the roasted pumpkin and dice into small pieces.
Now add all these ingredients to the couscous including the pomegranate.
Mix the ingredients for the dressing and add to the bowl. Stir with a fork.
Garnish with the chopped coriander leaves and toasted pine nuts.

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