Couscous-slaai met granaat en feta & Jason's Hill Chenin Blanc

Serves: 4 | Prep Time: 15 minutes | Cook Time: 5 minutes

Ingredients:

• 1 cup couscous
• 1 cup boiling water
• 1 tbsp olive oil
• ½ tsp salt
• ½ cucumber, diced
• ½ red onion, finely chopped
• ½ cup pomegranate seeds (from about 1 small pomegranate)
• ½ cup crumbled feta cheese
• ¼ cup fresh mint leaves, chopped
• ¼ cup fresh parsley, chopped
• Juice of 1 lemon
• 2 tbsp extra virgin olive oil (for dressing)
• Salt and black pepper, to taste
  

Instructions to prepare the couscous:
In a large heatproof bowl, combine the couscous, 1 tbsp olive oil, and ½ tsp salt. Pour over the boiling water, cover the bowl with a lid or plate, and let it steam for 5 minutes. Once all the water is absorbed, fluff the couscous with a fork to separate the grains.

Cool the couscous:
Allow the couscous to cool to room temperature before mixing in the rest of the ingredients. This prevents the feta from melting and keeps the salad fresh.

Add the fresh ingredients:
Gently fold in the diced cucumber, red onion, pomegranate seeds, crumbled feta, chopped mint, and parsley.

Make the dressing:
In a small bowl or jar, whisk together the lemon juice and 2 tbsp olive oil. Season with salt and pepper.

Toss the salad:
Drizzle the dressing over the couscous mixture and toss gently to combine.

Serve:
Serve immediately or refrigerate for up to 1 day. This salad is perfect as a light lunch, a braai side dish, or a colourful addition to any dinner table.