Toasted Pearl Couscous & Pomegranate Tabbouleh with Green Tahini Dressing

Name: Christmas Toasted Pearl Couscous & Pomegranate Tabbouleh with Green Tahini Dressing
Yield: 4
Ingredients: ½ cup each of packed mint &amp; coriander leaves; 2 cloves garlic, peeled; ⅓ cup unsweetened Greek yoghurt; 1 heaped Tbsp drained sliced jalapeño; 1 Tbsp each hulled tahini &amp; extra virgin olive oil; 2 tsp fresh lemon juice; 1 tsp caster sugar or maple syrup; ½ tsp each dried dill &amp; flaky sea salt; ¾ cup Alexandra’s Pearl Couscous; 1 tsp Alexandra’s Ras el Hanout; 3 Tbsp fresh lemon juice; 2 cloves garlic, minced; 1 tsp each pomegranate molasses &amp; caster sugar (or maple syrup); ½ tsp chilli flakes; 2 cups packed coriander leaves, finely chopped; ½ cup packed mint leaves; 1 telegraph cucumber, deseeded &amp; diced 1cm; 1 punnet (250g) cherry tomatoes, cut into quarters,; 2 small shallots, thinly sliced into rounds; 2 spring onions, thinly sliced into rounds; ½ cup pomegranate arils; 2 Tbsp toasted sesame seeds; Roasted baby carrots (see tip); Coriander leaves, mint leaves &amp; toasted sesame seeds

14 days ago

·

Written by Melies_Kitchen

Toasted Pearl Couscous & Pomegranate Tabbouleh with Green Tahini Dressing

14 days ago

·

Written by Melies_Kitchen

This summering Christmas tabbouleh is destined for your table this year! Extra herby

and full of texture. The base is Alexandra’s Mediterranean pearl couscous, toasted until golden

and cooked with our ras el hanout. It is then tossed with heaps of fresh herbs, cucumber,

tomatoes, pomegranate and lemon. Serve it with roasted baby carrots and a green tahini

dressing and it will honestly feel like the perfect festive side! colourful, simple and so fresh.

Christmas Toasted Pearl Couscous & Pomegranate Tabbouleh with Green Tahini Dressing

Rated 5.0 stars by 1 users

Servings

4

This summering Christmas tabbouleh is destined for your table this year! Extra herby

and full of texture. The base is Alexandra’s Mediterranean pearl couscous, toasted until golden

and cooked with our ras el hanout. It is then tossed with heaps of fresh herbs, cucumber,

tomatoes, pomegranate and lemon. Serve it with roasted baby carrots and a green tahini

dressing and it honestly feels like the perfect festive side! colourful, simple and so fresh.

Ingredients

GREEN TAHINI DRESSING

½ cup each of packed mint & coriander leaves
2 cloves garlic, peeled
⅓ cup unsweetened Greek yoghurt
1 heaped Tbsp drained sliced jalapeño
1 Tbsp each hulled tahini & extra virgin olive oil
2 tsp fresh lemon juice
1 tsp caster sugar or maple syrup
½ tsp each dried dill & flaky sea salt

PEARL COUSCOUS & POMEGRANATE TABBOULEH

¾ cup Alexandra’s Pearl Couscous
1 tsp Alexandra’s Ras el Hanout
3 Tbsp fresh lemon juice
2 cloves garlic, minced
1 tsp each pomegranate molasses & caster sugar (or maple syrup)
½ tsp chilli flakes
2 cups packed coriander leaves, finely chopped
½ cup packed mint leaves
1 telegraph cucumber, deseeded & diced 1cm
1 punnet (250g) cherry tomatoes, cut into quarters,
2 small shallots, thinly sliced into rounds
2 spring onions, thinly sliced into rounds
½ cup pomegranate arils
2 Tbsp toasted sesame seeds

TO SERVE (Optional)

Roasted baby carrots (see tip)
Coriander leaves, mint leaves & toasted sesame seeds

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Directions

GREEN TAHINI DRESSING

Add all of the ingredients to a mini food-processor or high poweredblender. Blitz together for about 30 seconds, until smooth and bright green. Season to taste and set aside in the fridge until ready to use.

TOASTED PEARL COUSCOUS & POMEGRANATE TABBOULEH

Heat 1 Tbsp olive oil in a medium pot on medium-high heat. Add the couscous to the pan and toss to coat in the oil. Fry off for 2-3 minutes, or until the couscous is golden and toasted. Add the ras el hanout and toss to coat the couscous.
Add 1 ¼ cups boiling water and ½ tsp fine table salt. Stir together and bring to a simmer. Once simmering, reduce the heat to minimum and cover the pot with a lid.
Cook covered for 15 minutes. Remove the pot from the heat and set aside to steam, still covered, for a further 10 minutes. Fluff the couscous with a fork and transfer to a large mixing bowl. Set aside to cool for about 20 minutes.
Meanwhile, combine the lemon juice, garlic, pomegranate molasses, sugar and chilli flakes together in a small bowl with 2 Tbsp olive oil and ½ tsp fine table salt.
Once the couscous has cooled down, add the herbs, cucumber, tomatoes, shallot, spring onion, pomegranate, and toasted sesame seeds to the bowl. Pour over the lemon juice mixture and toss everything together. Season to taste with salt.
Pile the tabbouleh onto a serving platter and top with the roasted carrots (if using). Drizzle over a few spoonfuls of the green tahini dressing. Garnish with some toasted sesame seeds, coriander and mint, if desired.

Recipe Note

Tip*I roasted a bunch of baby carrots with olive oil and salt at 200°C for about 25 minutes.

Toasted Pearl Couscous & Pomegranate Tabbouleh with Green Tahini Dressing

Christmas Toasted Pearl Couscous & Pomegranate Tabbouleh with Green Tahini Dressing

Category

Servings

Ingredients

GREEN TAHINI DRESSING

PEARL COUSCOUS & POMEGRANATE TABBOULEH

TO SERVE (Optional)

Directions

GREEN TAHINI DRESSING

TOASTED PEARL COUSCOUS & POMEGRANATE TABBOULEH

Recipe Note

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