Watermelon, Pearl Couscous, Feta And Mint Salad
Watermelon, Pearl Couscous, Feta And Mint Salad
Ingredients
- 2 cups pearl couscous
- 400 g canned chickpeas drained and 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 roughly chopped
- 150 g feta cheese crumbled
- 1/2 pomegranate seeds removed
- 2/3 cup flaked almonds toasted
Dressing:
- 2 tablespoons olive oil extra virgin
- 1 tablespoon apple cider vinegar or white wine vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon maple syrup pure
- sea salt
- cracked black pepper
Instructions
- Cook the pearl cous cous according to package instructions, about 8-10 minutes. Drain, run through some cold water and set aside.
- In a large bowl, combine the pearl cous cous, chickpeas, watermelon, cucumbers, avocado, red onion, and mint. Gently fold in the crumbled feta, pomegranate seeds, and toasted flaked almonds.
- Prepare the Dressing: In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar (or white wine vinegar), Dijon mustard, pure maple syrup, and season with sea salt and cracked black pepper to taste. Pour the dressing over the salad and toss gently until everything is evenly coated.
- This salad is best eaten immediately and the colours can dull pretty quicky. If preparing for an event, add all the parts and toss everything together at the last minute. Then drizzle over the dressing.
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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