Clemengold and Cous Cous Salad

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.

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Serves 4


  • 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

  • Honey

  • Salt and pepper



  1. In a large mixing bowl, mix the cous cous, Clemengold segments, pomegranate pips, mint, parsley, red onion and feta.

  2. In a separate bowl whisk together the olive oil, Clemengold juice and lemon juice. Season the dressing with salt, pepper and honey.

  3. Dress the salad with the dressing and allow the salad to stand for 15-30 minutes for the flavours to infuse.

Stylist: Lisa Clark |