Christmas Toasted Pearl Couscous & Pomegranate Tabbouleh

with Green Tahini Dressing.

DIFFICULTY: Easy

PREP + COOK TIME: 60 minutes

View fullsize

View fullsize

Ingredients

✴

Ingredients ✴

Green Tahini Dressing: 

• ½ cup each packed mint & coriander leaves 

• 2 cloves garlic, peeled 

• ⅓ cup unsweetened full-fat Greek yoghurt

• 1 heaped Tbsp drained sliced jalapeños 

• 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, roughly chopped (about ½ cup chopped)

• ½ cup packed mint leaves  

• 1 telegraph cucumber, deseeded & diced 1cm

• 1 punnet (250g) cherry tomatoes, cut into quarters

• 2 small (or 1 large) shallot, 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

Directions

✴

Directions ✴

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

Pearl Couscous & Pomegranate Tabbouleh: Heat 1 Tbsp olive oil in a medium pot on medium 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. 

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