Ingredients

  • 2 cups Ema Couscous Pasta
  • 1 red pepper
  • 1 cucumber
  • 1 carrot, grated
  • 1 cup boiled sweetcorn
  • Half a bunch of parsley and half a bunch of dill
  • 3 spring onions
  • 4 tablespoons olive oil
  • Juice of 1 lemon, 1 tablespoon pomegranate molasses
  • Salt

Method

  1. Cook the couscous in salted boiling water, drain, rinse with cold water and leave to cool.
  2. Dice the pepper and cucumber; finely chop the herbs and spring onions.
  3. Whisk the olive oil, lemon juice, pomegranate molasses and salt in a bowl to make the dressing.
  4. Mix the cooled couscous with the vegetables and sweetcorn in a large bowl, pour over the dressing and toss.
  5. Chill for 20–30 minutes before serving.