I love the contrast of the textures and flavours in this dish, If you wish, replace the feta with chicken or lamb. You can also swap in a different type of pulse instead of the chickpeas – or, to up the nutrient content, add more peas and edamame beans for colour and flavour. 

Method

• Place the couscous in a large bowl, and stir in the bouillon powder and cover with boiling water, ½ inch over the line of the couscous. Place a clean tea towel over the bowl and leave for 10 minutes. Separate the grains with a fork.
• In a medium-size bowl combine the balsamic, honey, soy sauce and mustard. Mix well until combined.
• Halve the pomegranate and deseed.
• Add the seeds and chick peas to the dressing and stir until well coated. Season with black pepper.
• When the couscous has cooled, pour in the pomegranate and chick peas and fold in until all the dressing is evenly absorbed.
• Sprinkle with a little salt and scatter the cashew nuts and crumbled feta.
• Serve drizzled with olive oil a generous amount of balsamic glaze and fresh coriander.

Cook With Lisa

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