Greek Recipe: Pomegranate, tomato and red onion salad with cous cous

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We asked chef Tonia Buxton, the face of The Real Greek restaurants, to reveal her fave recipes...

Pomegranate, tomato and red onion salad with cous cous
Nothing says summer like a fresh and tasty Greek salad, which is why we asked chef Tonia Buxton to reveal her favourite recipes from the new menu at The Real Greek restaurants. This super healthy pomegranate and cous cous salad incorporates ingredients the Greeks have used for centuries to promote 'geia mas' – good health, long life and wellbeing.

Cous Cous & Pomegranate Salad

INGREDIENTS

  • Red onion 150g
  • Tomato 100g
  • Boiling water 250ml
  • 1 Bird eye chilli (deseeded)
  • Cous Cous 250g
  • Chickpeas 400g
  • Lime (for juice & zest) 1
  • Fresh mint 60g
  • Coriander 50g
  • Pomegranate 1 large
  • Olive oil 50ml
  • Salt 5g
  • Black pepper ground 4g
  • Boiling water 250ml

METHOD

In a mixing bowl add boiling water to your cous cous and cover for 10-15 mins.

Open your tin of chickpeas and drain. Remove the seeds from the pomegranate and put in a bowl to one side.

Finely chop 2/3 of the mint & all the coriander. Zest and juice the lime.

By now your cous cous should be ready, so with a fork start to separate and fluff up the cous cous, then add the lime juice and zest, chickpeas, pomegranate, chopped mint and coriander and mix well. Add salt and pepper to taste.

Take the tomato & red onion and cut into thin slices, do the same with your bird eye chilli and mix together in a bowl with oil.

Split the cous cous between 4 plates, and make a little mountain with your tomato red onion and chilli garnish on top, then finish with the last bit of your mint (should be about one sprig per dish).




Try Tonia's summer salads at The Real Greek restaurants in London. Locations include Bankside, Marylebone, Spitalfields, Covent Garden, and Westfield's London and Stratford.

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