Couscous Salad with Roasted Pimento, Olive, and Pomegranate
With summer upon us, a fresh, tasty, and filling salad makes the perfect simple lunch or no-fuss dinner. This vegan salad is quick and easy to make with a nice citrus zing and depth with added crunch coming from the pomegranate seeds.
Couscous along with the olives and olive oil is a staple in most Mediterranean countries and has great nutritional values by way of vitamins E and K, antioxidants and monounsaturated fats. To name just a few! The pomegranate seeds not only add a super crunch to the salad, but they also add more antioxidants and vitamins.
If you wanted to make this salad even more luxurious, it works very well with goats cheese or halloumi. Alternatively, you can add grilled chicken breast or a fish filet and serve with an extra squeeze of fresh lemon.
Tips
- The best and easiest way to remove the seeds from a pomegranate is to cut in half and hold the cut side down towards the bowl. Hit the top of the pomegranate with the back of a spoon or spatula.
A multi-ethnic trained chef, Spencer began his classical training at Thanet College (now East Kent College) before heading to London and working his way up the ladder gaining the knowledge and experience needed. Starting as a commis saucier at The Ritz Club at the Ritz Hotel, the journey took him to a number of the high-end restaurants, casinos and private members clubs within London to include the British version of Iconic USA steakhouse group ‘The Palm’ as executive chef. After 24 years behind the stove, he is consulting privately while preparing exquisite recipes for Dish Miami.
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