Red Onion, Carrot and Cous Cous Salad

Red Onion, Carrot and Cous Cous Salad
For the perfect side-dish, why not serve your festive lunch or dinner with this delicious salad, which makes the most of simple ingredients tossed in a tasty dressing.

Take the hard work out of Christmas and prep as much as you can beforehand. This Red Onion, Carrot and Cous Cous Salad is quick and easy to make. You can store the cous cous in an airtight container in the refrigerator for up to 3 days. You can also make the dressing in advance.

Red Onion, Carrot and Cous Cous Salad Recipe

Serves 8

Ingredients:

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

Lemon Dressing

½ cup olive oil

3 tbsp lemon juice

Half preserved lemon, rind only, finely chopped

2 cloves garlic, crushed

Method:

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 lemon 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.

Serve with 

Pancetta Wrapped Turkey – recipe here

Mulled Pears with Bluse Cheese Salad – recipe here

Leg Ham with Marmalade Ginger Glaze – recipe here

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