Watermelon, Pearl Couscous, Feta & Mint Salad
Watermelon, Pearl Couscous, Feta & Mint Salad
Rate this RecipeIngredients
- 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
- 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.2 cups pearl couscous
- 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.2 cups pearl couscous, 400 g canned chickpeas, 2 cups watermelon, 2 lebanese cucumbers, 1 avocado, 1/2 red onion, 1 cup mint leaves, 150 g feta cheese, 1/2 pomegranate, 2/3 cup 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.2 tablespoons extra virgin olive oil, 1 tablespoon apple cider vinegar, 1 teaspoon dijon mustard, 1 teaspoon pure maple syrup, sea salt & cracked black pepper
- This salad is best eaten immediately as the colours can dull pretty quickly. If preparing for an event, you can prepare the ingredients beforehand but only add the dressing and toss together at the last minute.
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