Words: Grant Allen Photos: Helen Bankers

INGREDIENTS
2 cups couscous (yields 8 cups when cooked)
2 tablespoons olive oil
1 punnet cherry tomatoes
1 cup fresh basil, lightly packed
Salt and pepper
5 spring onions, finely sliced
2 cups cooked peas
1 cup fresh dates, stoned and roughly chopped
1 cup feta, crumbled

DRESSING
1 cup extra virgin olive oil
4 tablespoons lemon juice
Excess juice from 1 pomegranate, (save seeds for garnish)
Salt and pepper

GARNISH
Pomegranate seeds
1 cup mixed basil and mint leaves, roughly torn

METHOD
Cook couscous according to directions on pack. Set aside. Heat olive oil in a frying pan and sauté cherry tomatoes with basil, salt and pepper. In a large bowl, gently mix cooked couscous with spring onions, peas, dates and feta. Combine dressing ingredients in a jar, pour over salad and toss carefully. Serve on a platter and garnish with pomegranate seeds and torn herbs. Serves 8–10.

Love this story? Subscribe now!