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You are here: Home / Cuisine / Mexican / Pomegranate and Pistachio Couscous

Pomegranate and Pistachio Couscous

October 6, 2014 by admin Leave a Comment

couscous

Here’s a relatively simple but colourful salad.

Ingredients

2 cups couscous cooked in chicken stock
Spinach leaves
1 cup pistachios, roasted and chopped
1 cup semi-dried figs, sliced
2 blood oranges, peeled and segmented
Fried haloumi slices
1 pomegranate – bottom half on platter, seeds from top half scattered over
Juice of half a lemon drizzled over couscous
Several lemon slices on top
Black pepper

Filed Under: Mexican, Salads, Vegetarian

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THE COOK

I now cook on Mornington Peninsula in Victoria, Australia, having moved recently from the Adelaide Hills in South Australia. The region is similar to the Mediterranean, with temperate climate, fertile hills, nearby ocean, wonderful local vegetables, fruit, wine and meat produced locally. Meanwhile our Adelaide Hills garden has cherry, peach, almond, citrus, olive, pomegranate and fig trees which are suffering neglect! Cooking has been a growing passion for me, about connecting culture, creativity, community and spirit.

Photos taken on iPhone 4 and 5 using Hipstamatic and a Canon 5D Mk III.

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