REFRESHING LEMON AND HERB COUS-COUS SALAD

Ingredients

80 gm cous-cous that has been cooked and cooled

Red radishes – 8-10

Cucumbers sliced thin –2

Fresh pomegranates – 1 cup

Pickled beetroot and green chillies– 8-10 pieces

Sweet golden raisins – few

Fresh parsley – 2 tbsp

Juice of 1 lemon

Evoo – 2 tbsp

Salt and pepper

 

Steps

«  Make the dressing by combining the evoo, lime juice, salt and pepper till it emulsifies

«  Meanwhile in a bowl toss the radishes, cucumbers, pomegranates, raisins and the pickles into the cous-cous and mix well.

«  Pour in the dressing and sprinkle fresh parsley on top

«  Serve immediately, best eaten at room temperature