The Beetle Shack team
Ready In: 15 Minutes
50g frozen edamame (green soya beans)
200ml hot chicken or vegetable stock
40g flaked almonds
1 pomegranate or 100g pomegranate seeds
½ yellow pepper, deseeded and diced
½ apple, peeled and grated
10 cherry tomatoes, halved
10 black olives, pitted and halved
50g feta-style soya cheese, diced
2 tbsp olive oil
Handful flat-leaf parsley, chopped
Freshly ground black pepper
To make your Moroccan couscous salad, place the frozen edamame in a pan of water and bring to the boil. Simmer for 1–2 minutes and then drain well.
Put the couscous into a bowl and pour over the hot stock. Cover with cling film and then leave for 5 minutes until the couscous has swelled and absorbed all of the stock. Fluff up with a fork to separate the grains.
Put the flaked almonds in a dry frying pan and toast over a medium-high heat until golden brown. Tip out and allow to cool.
If using whole pomegranate, cut it in half and, holding each half over the bowl of couscous, firmly tap the skin with a rolling pin to extract the seeds. Add all the remaining ingredients, except the parsley, and toss gently together. Season with black pepper to taste. Serve your Moroccan couscous salad with the chopped parsley scattered over the top.
Originally recipe from Eat Travel Live, From Eat Your Way To Lower Cholesterol by Ian Marber and Dr Laura Corr, published by Orion.