Feta and pomegranate couscous
Pomegranates are one of the latest foods to reach superfood status, and their tangy sweet flavour works just as well in savoury as in sweet dishes. Pomegranates have three times the antioxidant power of red wine and green tea. Antioxidants are able to "mop up" damaging free radicals generated by a poor diet, pollution and cigarette smoke, and give good protection against heart disease and other illnesses. The pumpkin seeds and walnuts are a good source of essential fatty acids, including omega 3, further boosting this dish's heart health properties.
Ingredients
Per portion: 495 kcal, 11g protein, 25g fat, 43g carbohydrate
125g couscous
2 tbsp lemon juice
2 tbsp olive oil
150g ready prepared pomegranate seeds
50g walnut pieces
1 tbsp toasted pumpkin seeds
50g baby spinach
150g feta, diced
25g black pitted olives, halved
Black pepper
Method
Put the couscous into a bowl and cover with 150ml boiling water. Cover with cling film and leave to stand for five minutes. When ready, fluff with a fork and stir in the lemon juice, olive oil and black pepper.
When the couscous is cool, add the pomegranate seeds, walnuts, pumpkin seeds, spinach, feta and olives.
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