Thursday, 8 January 2015

Tabbouleh with toasted pine nuts and pomegranate recipe


Tabbouleh with toasted pine nuts and Pomegranate. Serves 4 

100g cous cous
150ml hot Vegetable stock
25g chopped fresh flat leaf parsley
1tsp dried mint
seeds of one pomegranate
4 spring onions, chopped
75g toasted pine nuts
50g dried cranberries
2 carrots, grated
1 tsp cinnamon
1 tin of cooked chickpeas, drained and rinsed
For the dressing
50ml olive oil
juice and zest of one lemon
1 tsp honey


  1. Place the cous cous in a bowl and pour over the hot stock. Leave to stand until it has absorbed all the stock, then fluff up with a fork.
  2. To make the dressing, whisk together the lemon juice, zest, oil and honey until combined.
  3. Prepare the remaining ingredients and place them in your serving dish.
  4. Mix in the warm cous cous and mix until combined.
  5. Pour over the dressing, mix well and add any additional seasoning you require.
  6. Serve with houmous and pittas. 


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