Serves 8
250g packet pearl
cous cous
2 cups chicken stock
1 small red onion,
finely sliced
2 purple carrots, cut
into thin ribbons
2 Lebanese cucumbers,
cut into ribbons
1 cup parsley leaves
½ cup mint leaves,
roughly chopped
1 small pomegranate, seeds removed
Dressing
½ cup olive oil
3 tbsp lemon juice
Half preserved lemon, rind only, finely chopped
2 cloves garlic, crushed
Place cous cous in a medium saucepan. Add stock, cover and simmer 10-12 minutes, stirring occasionally, until liquid is absorbed. Let cous cous sit for 10 minutes, then spoon into a serving bowl and let cool.
Mix together dressing ingredients in a covered jar.
Add onion, carrot, cucumber, parsley, mint and pomegranate to cous cous. Mix gently to combine.
Add dressing and toss before serving.
