Cous Cous, Spiced Chickpea & Pomegranate Salad

With the summer weather finally here its time to think about light seasonal salads and super tasty yet healthy dishes to enjoy those outdoor garden parties. This week’s recipe idea is set to fit the bill perfectly whilst also serving as a great accompaniment to BBQ foods. The Cous Cous, Spiced Chickpea, Mint and Pomegranate Salad is a fresh yet simple dish with a tangy hint of Mexican inspiration thrown in for extra flavour.

Presented by foodie photography site ‘What Kate Ate‘, this salad is easily created using a mix of cous cous, flaked almonds, chickpeas, fresh pomegranate seeds and a large sprinkling of mint. Also, with the option of dressing with whisked natural Greek yoghurt, fresh mint and honey, experiment with this summer recipe to create a signature dish to complement any sunny outdoor events….


– 2 cups of cous cous

– 100g flaked almonds

– 400g tin chickpeas, rinsed & drained

– 1 teaspoon of ground cumin

– Juice of 1/2 lemon, zest of 1

– Large handful mint

– Seeds from 2 pomegranates

– Olive oil and extra virgin olive oil

– Salt & freshly ground black pepper


– Add cous cous to a bowl, cover with two cups of boiling water and a good drizzle of EVOO. Cover bowl with a dinner plate and allow to stand for 5 minutes before fluffing up cous cous with a fork. Whilst forking the grains, feel free to drizzle in extra EVOO as this helps the grains and adds extra flavour. Season to taste with salt and freshly ground black pepper.

– Meanwhile, heat a large non-stick frying pan or skillet over medium heat, add the flaked almonds and toss until golden brown and toasted. You’ll need to keep a firm eye on them as they toast to avoid burning. Toss the pan frequently and stir the nuts to brown them evenly. Remove and allow to cool.

– Into the same pan add 1 tablespo0on of olive oil, warm over medium heat then add the drained chickpeas. Add the cumin and season with salt and freshly ground black pepper. Fry for 4-5 minutes tossing often until crispy and golden. Add the lemon juice and fry for another minute or two before adding to the cooked cous cous. At this stage add in the almond flakes too.

– Add the pomegranate seeds, chopped mint, lemon zest and a tablespoon or two of EVOO and stir to combine. Season with a little extra salt and pepper if you think it needs it.

Enjoy! | @JulesBOnline

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