A couscous perfect for summer with spring onions, dates and feta.

Words: Grant Allen  Photos: Helen Bankers

Serves: 8–10

INGREDIENTS
2 cups couscous (yields 8 cups when cooked)
2 tablespoons olive oil
1 punnet cherry tomatoes
1 cup fresh basil, lightly packed
salt and pepper
5 spring onions, finely sliced
2 cups cooked peas
1 cup fresh dates, stoned and roughly chopped
1 cup feta, crumbled

Dressing:
1 cup extra virgin olive oil
4 tablespoons lemon juice
excess juice from 1 pomegranate, (save seeds for garnish)
Salt and pepper

Garnish:
pomegranate seeds
1 cup mixed basil and mint leaves, roughly torn

METHOD

Cook couscous according to directions on pack. Set aside.

Heat olive oil in a frying pan and sauté cherry tomatoes with basil, salt and pepper. In a large bowl, gently mix cooked couscous with spring onions, peas, dates and feta.

Combine dressing ingredients in a jar, pour over salad and toss carefully.

Serve on a platter and garnish with pomegranate seeds and torn herbs.

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