Home / Recipes / Curried Pearl Couscous with pomegranates

Curried Pearl Couscous with pomegranates

Cumin pears, carrot, tofu and lentil strudel
Salads, Side Dishes

SERVES:
6
DIFFICULTY:
Easy
PREP TIME:
COOK TIME:

Ingredients

  • 1 tbsp olive oil
  • 250 g Blu gourmet Pearl Couscous
  • 1 1/2 cups hot vegetable or chicken stock or water
  • 1/2 tsp keens curry powder
  • 1/2 medium slightly firm avocado diced
  • 1/2 cup pomegranate seeds
  • 1 small dried shallot halved and sliced
  • 4 tbsp fresh mint chopped
  • 4 tbsp fresh parsley chopped
  • 1/4 cup toasted slivered almonds

Dressing:

  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tbsp white balsamic vinegar
  • 2 tbsp olive oil
  • 1/4 tsp ground fresh pepper
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Method

  • Add olive oil, curry and couscous to saucepan, and stir fry for a couple of minutes on medium heat to toast the couscous and release the flavour of the curry. Add stock and simmer covered on medium heat for approximately 8 minutes or until liquid is absorbed. Remove from heat and toss into a salad bowl with the dressing and mix until cooled.
  • Add shallots, pomegranate seeds, avocado, mint and parsley and stir through gently to combine.
  • Sprinkle with toasted almonds and serve.

Notes

Energy per serve: 1124kJ

Nutritional information (per serve)

Carbohydrates: 34.9g | Protein: 5.4g | Fat: 13.9g | Saturated Fat: 2.2g | Sodium: 345mg | Potassium: 172mg | Sugar: 2.8g
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