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    Pistachio, Pomegranate and Mint Couscous

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    Pistachio, Pomegranate and Mint Couscous

    A fresh, clean-tasting salad with a hint of chilli from the rose harissa paste – the perfect accompaniment for grilled food.

    • Preparation time: 20 minutes, plus standing time
    • Total time: 20 minutes, plus standing time 20 minutes

    Serves: 8

    Ingredients

    • 3 tbsp olive oil
    • 450g couscous
    • 2 tsp Belazu Rose Harissa
    • 100g pistachio nuts, chopped
    • 150g pomegranate seeds
    • 80g pack fresh flat-leaf parsley, stalks discarded and leaves finely chopped
    • 80g pack fresh mint, stalks discarded and leaves finely chopped
    • Juice of 1 lemon

    Method

    1. In a large bowl, mix 1 ½ tablespoons of olive oil with the couscous, using your hands, until all the grains are coated. Pour over 500ml boiling water, cover and set aside for 20 minutes until the water is absorbed and the couscous is ready. Fluff the couscous with a fork to loosen the grains, then stir in the harissa paste.
    2. Add the rest of the ingredients, including the remaining olive oil, and stir to combine. Cover and set aside for 30 minutes at room temperature to allow the flavours to meld. Season and serve.

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    Cook's tips

    Instead of pomegranate seeds, you could use finely chopped apricots, figs or dates.

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    4 stars