Feta and pomegranate couscous
Pomegranates are one of the latest foods to reach superfood status, and their tangy sweet flavour works just as well in savoury as in sweet dishes. Pomegranates have three times the antioxidant power of red wine and green tea.
Antioxidants are able to "mop up" damaging free radicals generated by a poor diet, pollution and cigarette smoke, and give good protection against heart disease and other illnesses. The pumpkin seeds and walnuts are a good source of essential fatty acids, including omega 3, further boosting this dish's heart health properties.
Ingredients (Serves 2)
- 125g couscous
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 150g ready prepared pomegranate seeds
- 50g walnut pieces
- 1 tbsp toasted pumpkin seeds
- 50g spinach
- 150g feta, diced
- 25g black pitted olives, halved
- Black pepper
Put the couscous into a bowl and cover with 150ml boiling water.
Cover with cling film and leave to stand for five minutes. When ready, fluff with a fork and stir in the lemon juice, olive oil and black pepper.
When the couscous is cool, add the pomegranate seeds, walnuts, pumpkin seeds, spinach, feta and olives.