Mr O and I are continuing to work hard on our healthy eating so I’ve been making loads of salads. This couscous based one has been such a hit that it’s become an almost overnight lunch/dinner staple. The reason it’s called a “jewel” salad is because all the pretty colourful ingredients look like little jewels dotted through the couscous.
Moroccan couscous jewel salad
Adapted from mediterrasian.com
300ml boiling chicken (or vegetable stock if you want to make the recipe vegetarian)
2 tablespoons extra virgin oil
Juice of half a lemon
1 clove of garlic, crushed
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 carrot peeled and grated
1 red or yellow pepper, diced
100g pomegranate seeds
1/4 red onion, diced
1 400g can of chickpeas, drained
1 tablespoon flat leaf parsley chopped
Place the couscous in a bowl large enough to hold all the ingredients. Pour over the chicken stock and cover the top of the bowl with clingfilm, a pot lid or a plate. Set aside.
Prepare the vegetables.
Put the olive oil, spices, salt and lemon juice in small bowl and whisk together.
Remove the covering from the couscous bowl and fluff with a fork. Pour in the dressing and stir through. Add the vegetables, pomegranate, chickpeas and parsley and mix well.