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Blueberry Spinach and Pomegranate Couscous Salad

Recipes of My Art
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Servings 2

Ingredients
  

  • 150 g couscous
  • 80 g blueberries
  • 140 g cucumber cut into quarters
  • 15 g flaked almonds lightly toasted
  • 50 g spinach
  • 80 g pomegranate seeds
  • 1/2 lemon rind and juice
  • 250 ml vegetable stock
  • mint a few leaves roughly chopped
  • Salt and pepper
  • Olive oil

Instructions
 

  • Heat a medium pan and lightly toast the flaked almonds until golden brown, keep tossing them so they don't burn. Remove from the pan and put aside.
  • Place the couscous in the same dry pan on and on a medium heat toast the couscous until golden brown, keep tossing.
  • Once the couscous is toasted add the hot stock and cook until it has all been soaked up, giving the couscous a little stir every now and then to make sure it all cooks through. Add some pepper.
  • Place the spinach at the bottom of the serving plate.
  • Add the blueberries, pomegranate, almonds, mint, lemon rind, a few drizzles of olive oil and a couple of squeezes of lemon juice, give is a good mix up,check the seasoning and the finally toss through the cucumber. Place the couscous on top of the spinach, give a little squeeze of lemon and then serve.