Curried Pearl Couscous with pomegranates

SERVES:

DIFFICULTY:
Easy

PREP TIME:
10

COOK TIME:
20

Ingredients

1 tbsp olive oil
250 g Blu Gourmet Pearl Couscous
1 ½ cups vegetable stock hot
½ tsp curry powder
½ avocado medium, slightly firm, diced
½ cup pomegranate seeds
1 fried shallots halved and sliced
4 tbsp fresh mint chopped
4 tbsp fresh flat-leaf parsley chopped
¼ cup slivered almonds toasted

Dressing:

2 tbsp lemon juice
1 tsp lemon zest
1 tbsp white balsamic vinegar
2 tbsp olive oil
¼ tsp ground black pepper

Cumin pears, carrot, tofu and lentil strudel

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

Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.

Nutritional information (per serve)