This is a super side to serve with lamb. You can add in extra ingredients like 150g of crumbled goat’s cheese too if you like. It’s also great served on it’s own as a BBQ side. Whisking up some natural Greek yoghurt along with fresh mint and honey or pomegranate molasses and using as a dressing to accompany works brilliantly too.
INGREDIENTS
- 2 cups cous cous
- 100 g flaked almonds
- 400 g tin chickpeas, rinsed and drained
- 1 teaspoon ground cumin
- Juice 1/2 lemon, zest of 1
- Large handful mint
- Seeds from 2 pomegranates
- Olive oil and EVOO
- Salt and freshly ground black pepper
METHOD
- Add cous cous to a bowl, cover with 2 cups boiling water and a good drizzle of EVOO. Cover bowl with a dinner plate and allow to stand for 5 minutes before fluffing up cous cous with a fork. While you are forking the grains, feel free to drizzle in extra EVOO as this helps to separate the grains and adds extra flavour. Season to taste with salt and freshly ground black pepper.
- Meanwhile heat a large, non-stick frying pan or skillet over medium heat, add the flaked almonds and toss until golden brown and toasted. You’ll need to keep a firm eye on them as they toast to avoid burning. Toss the pan frequently and stir the nuts to brown them evenly. Remove and allow to cool.
- Into the same pan add 1 tablespoon of olive oil, warm over medium heat then add the drained chickpeas. Add the cumin and season with salt and freshly ground black pepper. Fry for 4-5 minutes tossing often until crispy and golden. Add the lemon juice and fry for another minute or two before adding to the cooked cous cous. At this stage add in the flaked almonds too.
- Add the pomegranate seeds, chopped mint, lemon zest and a tablespoon or two of EVOO and stir to combine. Season with a little extra salt and pepper if you think it needs it.
Hi Katie,
Just discovered your blog and am l o v i n g it!
Please explain what EVOO and, as I’ve never heard of it, what a suitable South African substitute would be.
Thanks,
Rachel
I’ve just discovered this blog too and am feeling very inspired.
Rachel, I Googled EVOO as I too was clueless. It is an acronym for extra virgin olive oil.
Thanks Maria! Am feeling a little sheepish about not knowing that one …
At least I’ve got it in my cupboard and don’t have to source it!
Yes EVOO is Extra Virgin Olive OIl – a acronym I borrowed from US chef Rachael Ray! Initially I hated the term but I can say it’s a lot quicker to type!
I am now enjoying this salad for my lunch as I type this comment, love your work
Will be making this for any future family bbqs, I love the sweetness the pomegranate brings to the salad, would work a treat with barbecued meat. I took up the suggestion of adding goat’s cheese and some cucumber too. Thanks again for sharing this recipe 
Thanks so much for sharing. Made this salad for dinner and loved the crunch from the almonds and the sweetness from the pomegranate. We have just welcomed a new son 5 weeks ago and I am loving your salad recipes on the blog, keep up the good work!
Great salad idea!
Always looking for fast but delicious lunch reciepes for busy working me on the run! 
… happy when its possible to combine taste and easy cooking! Thanks a lot!