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Giant cous-cous, chickpea, pomegranate salad with mulberries and tomatoes

Ingredients (Serves 5)

  • 1.5 cups giant cous-cous 

  • 1.5 cups cooked chickpeas 

  • Juice of 1 lemon 

  • 1/4 cup chopped fresh dill 

  • 1/2 cup mulberries

  • 1 cup pomegranate 

  • 15 diced vine tomatoes 

  • 2 tbsp olive oil 

  • Sea salt and pepper (to taste) 

Method

  1. Cook the cous-cous in a sauce pan according to packet instructions. When ready, drain and rinse well with cold water. Transfer to a large bowl. 

  2. Add the remaining ingredients and mix well. 

  3. Cover and store in the fridge. Enjoy! 

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