Another great summer salad or side to a summer meal, this cous cous salad is fresh, tasty, zingy and delicious… all flavors that work so well with braai meat.
1 ½ cups cous cous, cooked according to packet instructions
3 Clemengolds, peeled and segmented
60ml pomegranate pips
Handful of mint, chopped
Handful of parsley, chopped (keep some whole for serving)
½ red onion, finely chopped
100g feta, crumbled
45ml olive oil
60ml Clemengold juice
15ml lemon juice
Salt and pepper
In a large mixing bowl, mix the cous cous, Clemengold segments, pomegranate pips, mint, parsley, red onion and feta.
In a separate bowl whisk together the olive oil, Clemengold juice and lemon juice. Season the dressing with salt, pepper and honey.
Dress the salad with the dressing and allow the salad to stand for 15-30 minutes for the flavours to infuse.
Stylist: Lisa Clark |