Fruity Cous Cous with Pomegranate, Lemon, Spinach and Sultanas
- 1 tsp olive oil
- ½ tsp cumin powder
- 1 dsp balsamic vinegar
- 50 g/2oz cranberries fresh or dried
- Place the cous cous in a large bowl, pour over the stock and seasoning and leave to infuse until the liquid is absorbed. Place the lemon in a roasting dish in a hot oven 200°c for approx. 15 minutes or this can also be blackened below a hot grill. Prepare the vegetables; de-seed the pomegranates; chop the spring onions, mint, spinach and cranberries.
- Heat the oil in a small pan. Add the cumin powder, sultanas, balsamic and squeeze the juice from the blackened lemon, heat through and then cool. To assemble the salad, sprinkle the cous cous with prepared vegetables, pour over the cool dressing, toss through lightly and serve.