Serves 4

Created by Lisa Clark

 

300 g couscous

3 ClemenGold, peeled and segmented

60 ml (¼ cup) pomegranate pips

a handful of fresh mint, chopped

a handful of fresh parsley, chopped – keep some whole for serving

½ red onion, finely chopped

100 g feta, crumbled

 

Dressing

45 ml (3 tbsp.) olive oil

60 ml (¼ cup) ClemenGold juice

15 ml (1 tbsp.) lemon juice

honey to taste

salt and pepper

 

Method

  • Cook the couscous according to packet instructions.
  • In a large mixing bowl, mix the couscous, ClemenGold segments, pomegranate pips, mint, parsley, red onion and feta.
  • In a separate bowl, whisk the olive oil, ClemenGold juice, lemon juice and honey for the dressing and season with salt and pepper.
  • Pour the dressing over the salad and mix through.
  • Let it stand for 15-30 minutes for the flavours to develop.