ClemenGold & couscous salad

A nod to a Moroccan tagine, this light and elegant salad delivers fresh, citrusy flavours and scents in exchange for very little effort from the chef
ClemenGold and couscous
ClemenGold and couscous
September 02, 2018


PHOTO BY Assiya Jagadeesh
RECIPE BY Mart Leisegang
FOOD STYLING BY Mart Leisegang

INGREDIENTS

300g couscous
3 ClemenGolds, peeled and segmented
¼ cup pomegranate seeds
A handful spinneysFOOD Fresh Mint, chopped
A handful of fresh parsley, chopped – keep some whole for serving
½ red onion, finely chopped
100g feta, crumbled
3 tbsp olive oil
¼ cup ClemenGold juice
1 tbsp lemon juice
To taste, spinneysFOOD Honey
To taste, spinneysFOOD Salt
To taste, spinneysFOOD Black Pepper

METHOD

  • 1

    Cook the couscous according to packet instructions.

  • 2

    In a large mixing bowl, mix the couscous, ClemenGold segments, pomegranate seeds, mint, parsley, red onion and feta.

  • 3

    In a separate bowl, whisk the olive oil, ClemenGold juice, lemon juice and honey for the dressing and season with salt and pepper.

  • 4

    Pour the dressing over the salad and mix through.

  • 5

    Let it stand for 15-30 minutes for the flavours to develop.