flowcooking

Charred sugar snap, pomegranate and couscous salad

Charred sugar snap and fluffy couscous, bright with lemon and pomegranate.
Bursting sweet-tart pops, creamy feta, and fragrant dill and herbs.
Fresh, zingy, and satisfying, finished with preserved lemon sparkle.

side dish ⏱ 25 min 430 kcal / portion 45.0 g carbs / portion (estimated) vegetarian glutenmilk 🔗 Original source

No ratings yet
🖨 Print
Charred sugar snap, pomegranate and couscous salad
v4 · rb0e705f985 20260727Z1751 200 g sugar snap pea 25 ml olive oil salt to taste 🍳 ⏱ 5 min place couscous in bowl with 1/4 tsp salt and boiling water, cover and set aside 🍳 ⏱ 2 min grill sugar snap peas until lightly charred, then cool 🌀 mix chopped dill and coriander with olive oil into the couscous 🔪 combine pomegranate, pink peppercorn, lemon zest and juice, garlic, maple syrup, olive oil, salt (1/8 tsp), and black pepper in a bowl 🍽 scatter feta and pomegranate mixture and preserved lemon over the couscous salad on a lipped plate Sugar Snap Couscous Salad 🥗 75 g couscous 135 ml water 10 g dill 10 g coriander oil to taste 50 g pomegranate seed 1 tsp pink peppercorn 0.5 pieces garlic 1 tsp maple syrup lemon to taste black pepper to taste 50 g feta 0.5 pieces preserved lemon couscous, water dill, coriander, oil feta, preserved lemon
🚩 Report a problem
Legend
ingredient produce 🔥 oven 🍳 stove 🔪 preparation 🌀 mixing 🍽 assembly ⏳ waiting waiting time between steps finished dish

Preparation steps

  1. place couscous in bowl with 1/4 tsp salt and boiling water, cover and set aside for 5 minutes
  2. grill sugar snap peas for 2 minutes per side until lightly charred, then cool
  3. mix chopped dill and coriander with olive oil into the couscous
  4. combine pomegranate, pink peppercorn, lemon zest and juice, garlic, maple syrup, olive oil, salt (1/8 tsp), and black pepper in a bowl
  5. scatter feta and pomegranate mixture and preserved lemon over the couscous salad on a lipped plate

Similar recipes