CLEMENGOLD AND COUSCOUS SALAD

AvatarCaxton magazines staffRecipesSalads

ClemenGolds are full of flavour and pack plenty of Vitamin C. Add this versatile fruit to your salads, mains or desserts for a fresh, zesty twist

INGREDIENTS

  • 1 ½ cups couscous, cooked
  • 3 ClemenGold, peeled and segmented
  • 60ml pomegranate seeds
  • Handful of mint, chopped
  • Handful of parsley, chopped (keep some whole for serving)
  • ½ red onion, finely chopped
  • 100g feta, crumbled
  • 45ml olive oil
  • 60ml ClemenGold juice
  • 15ml lemon juice
  • 5ml honey
  • Salt and pepper

METHOD

  1. In a large mixing bowl, mix the couscous, ClemenGold segments, pomegranate seeds, mint, parsley, red onion and feta.
  2. In a separate bowl whisk together the olive oil, ClemenGold juice and lemon juice.
  3. Season the dressing with salt, pepper and honey.
  4. Dress the salad with the dressing and allow the salad to stand for 15-30 minutes for the flavours to infuse.

(This recipe serves 4 people)