A lovely, exotic alternative to rice, this recipe works well on its own as a delicious cold salad for a light yet filling meal, or it can be served warm as a tasty side dish. The pomegranate seeds are optional but I think it gives this recipe a delicious twist.
1. Heat 1 tablespoon olive oil in a large, lidded pan over a medium heat. Add the garlic, cumin, coriander and paprika and fry over a gentle heat for 1 minute, stirring.
2. Add the stock and saffron and bring to the boil. Add the salad onions, and then pour in the couscous in a steady stream and give it a quick stir.
3. Cover the pan with a tight-fitting lid, remove from the heat and set aside for 5 minutes, to allow the grains to swell and absorb the stock.
4. If you are serving this warm, stir in the rest of the oil and the remaining ingredients now. Otherwise, leave the couscous to cool and chill in the refrigerator for 1 hour, then add all the other ingredients for a deliciously cold couscous salad.
Pomegranates are known as a superfood and with good reason! Rich in powerful antioxidants and nutrients, eating pomegranates can help keep your heart healthy and your skin glowing, lower stress levels, help improve digestion and give your immune system a boost.
Sally Bee's story of survival and recovery from three heart attacks in a week at the age of 36 is nothing short of a miracle. Sally attributes much of her remarkable survival to her delicious and achievable healthy eating plan, which she and her whole family enjoy.
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