1tablespoonapple cider vinegaror white wine vinegar
1teaspoondijon mustard
1teaspoonpure 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.
