Quick recipe finder Rainbow citrus couscous
By Paul Rankin From Ready Steady Cook
Ingredients
- 200g/7oz couscous, cooked according to packet instructions
- pinch chilli flakes
- 55g/2oz cooked green beans, chopped
- 3 tbsp chopped fresh mint leaves
- 2 tbsp pistachio nuts, shelled
- ½ pomegranate, seeds only
- ½ orange, zest and juice
- ½ lemon, juice only
- 2 tbsp extra virgin olive oil
- salt and freshly ground black pepper
Method
Place all of the ingredients into a mixing bowl. Use your hands to mix everything together.
Pile the salad on a plate and serve immediately.
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