Pear, Pomegranate, Superfood Wholemeal Couscous Salad

Cook Time 20 minutes

Servings 4

Ingredients

2 cups wholemeal couscous

3 cups vegetable stock

2 Packham pears, sliced thinly

1 cup pomegranate kernels

¼ cup pumpkin seeds

¼ cup sunflower seeds (toasted)

¼ cup pistachios (toasted)

2 cups rocket

½ cup flat-leaf parsley

For the dressing

3 tbsp apple cider vinegar

2 tbsp extra virgin olive oil

2 tbsp pomegranate molasses

1 lemon, juiced

1 tbsp Dijon mustard

Method

Place couscous into a bowl and bring the stock to the boil. Pour stock over the couscous and cover with cling wrap and set aside for 10 minutes.

For the dressing, mix all the ingredients together in a bowl.

Remove wrap from the couscous and run the fork across the couscous to fluff and separate.

Add remaining ingredients to the couscous and mix together.

Drizzle dressing over the top and combine.

Serve on a large platter.