|Couscous salad with spinach, roasted pumpkin & pomegranate seeds|
1 cup of couscous
A quarter cup of pomegranate seeds
A handful of spinach leaves
1 tomato, diced (I didn't discard the seeds and the tomato was acidic)
2 cloves of garlic, crushed and diced
1 teaspoon of olive oil
2 slices of roasted pumpkin ( I had roasted pumpkin earlier to make soup)
A bunch of coriander leaves, chopped fine
A tablespoon of toasted pine nuts
For the dressing:
About 3 tablespoons of olive oil ( I used the oil from the labneh)
1 teaspoon of red chilli flakes
A quarter teaspoon of coarsely grated pepper
Salt to taste
A quarter teaspoon of fine sugar
Put the couscous in a bowl. Heat the chicken stock and pour it on the couscous. I must have used about a cup of stock. Forgot to measure here...went with instinct.:) Cover with clingfilm and leave for about fifteen minutes.
Stir with a fork. The couscous will be ready by now.
Heat a teaspoon of olive oil in a pan. Add the crushed and diced garlic and add the spinach. Cook for a few minutes till the leaves wilt.
Remove the skin of the roasted pumpkin and dice into small pieces.
Now add all these ingredients to the couscous including the pomegranate.
Mix the ingredients for the dressing and add to the bowl. Stir with a fork.
Garnish with the chopped coriander leaves and toasted pine nuts.