Prep Time: 35 mins | Total time: 35 mins
Course: Starters | Servings: 2
Difficulty level: Easy
Ingredients:
- ½ cup couscous
- 1 cup vegetable broth
- 2 tbsp pumpkin seeds
- ¼ cup roasted walnuts
- ¼ cup crumbled feta
- ¼ cup pomegranate arils
- ½ cup seedless grapes (green or black)
- ¼ cup chopped parsley
- 3 tbsp olive oil
- 1 tbsp butter
- 1 ½ tbsp balsamic vinegar
- Salt and black pepper, to taste
- For garnish: chopped fresh coriander or parsley
Instructions:
- Preheat oven to 425 F / 220 C.
- In a baking dish, toss grapes with 1 tbsp olive oil, salt and pepper to taste. Roast in oven for 30 minutes, until blistered and caramelized. Drain grapes, reserving the grape juice for use in the salad dressing
- To cook couscous, bring vegetable broth to boil in a small pot. Add butter. Add couscous and take the pot off the flame. Cover and let the couscous rest for 5 minutes. Use a fork to fluff the couscous and break up any lumps
- In a salad bowl, add the cooked couscous, roast grapes, pumpkin seeds, walnuts, pomegranate, feta and chopped parsley
- To make the dressing, add grape juice, the remaining olive oil, balsamic vinegar, and salt and pepper to taste in a lidded glass jar. Shake vigorously until combined
- Add dressing to salad and toss. Garnish with chopped herbs.