Watermelon, Pearl Couscous, Feta & Mint Salad
Watermelon, Pearl Couscous, Feta & Mint Salad
Ingredients
- 2 cups pearl couscous
- 400 g canned chickpeas drained & rinsed
- 2 cups watermelon chopped into small cubes
- 2 lebanese cucumbers diced
- 1 avocado large, diced
- 1/2 red onion very finely diced
- 1 cup mint leaves roughly chopped
- 150 g feta cheese crumbled
- 1/2 pomegranate seeds removed
- 2/3 cup flaked almonds toasted
Dressing
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar or white wine vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon pure maple syrup
- sea salt & cracked black pepper
Instructions
- Cook the pearl couscous according to packet instructions, about 8–10 minutes. Drain and run under cold water.
- In a large bowl, combine the pearl couscous, chickpeas, watermelon, cucumber, avocado, red onion and mint. Gently fold in the feta, pomegranate seeds and flaked almonds.
- For the dressing: In a small bowl, whisk together all the ingredients. Season to taste. Pour the dressing over the salad and toss gently until everything is evenly coated.
- This salad is best eaten immediately as the colours can dull pretty quicky. If preparing for an event, you can prepare the ingredients beforehand but only add the dressing and toss together at the last minute.
Nutrition
Calories: 745kcalCarbohydrates: 107gProtein: 25gFat: 26gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 33mgSodium: 741mgPotassium: 1034mgFiber: 16gSugar: 14gVitamin A: 1316IUVitamin C: 24mgCalcium: 313mgIron: 4mg
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