1 tablespoon olive oil
250g Blu gourmet Pearl Couscous
1 ½ cups hot vegetable or chicken stock or water
½ teaspoon keens curry powder
½ medium slightly firm avocado diced
½ cup pomegranate seeds
1 small dried shallot halved and sliced
4 tablespoons fresh mint chopped
4 tablespoons fresh parsley chopped
¼ cup toasted slivered almonds
2 tablespoons lemon juice
1 teaspoons lemon zest
1 tablespoons white balsamic vinegar
2 tablespoons olive oil
¼ teaspoon ground fresh pepper
- 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 appox 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.
|Energy (kJ)||1124 kj|
|Fat – Total (g)||13.9 g|
|Carbohydrate – Total (g)||34.9g|
|– Sugars (g)||2.8g|