I like pomegranate not only because of its delicious taste, but as well – or even more? – because it looks so beautiful: The deep red colour, those little seeds inside the fruit that look like red gems…
So my idea was to create a salad centered around this beautiful, tasty fruit – of which I therefore took a good deal: the seeds of a whole pomegranate for two persons. The basis for this oriental inspired salad is couscous. It fits perfectly well with grilled meat, especially beef or lamb. I, for example, combined it with some grilled kefta, the middle eastern dish made out of minced beef and lamb meat. I get this mixed minced meat at the turkish shop.
The following ingredients you will need for this salad (two persons):
130 g couscous, 150 g snow peas, 1 pomegranate, 2 tablespoons pine nuts, 2 tablespoons chopped parsley, 1 tablespoon chopped mint, juice of 1/2 lime, 2 tablespoons olive oil
The preparation is quite easy:
1. Put couscous into a bowl, add 1/2 teaspoon of salt and pour 200 ml boiling water over it. Cover it with a plate and let it soak for about ten minutes.
2. Meanwhile bring water in a pot to the boil, blanch snow peas for 1 minute and put them immediatly into icewater. This prevents them from getting too soft and from loosing their colour. Let them cool down and cut them in fine (or not so fine) stripes.
3. Roast pine nuts in a pan without using fat.
4. Now to the point were you need a bit of patience and calm fingers: Cut the pomegranate into half and dig out all the little red seeds from the thin membrane. You can kind of clip them off with your fingers. Watch your clothes or you will have nice little red sprinkles all over them.
5. Mix all ingredients and season to taste with salt and pepper.
For the kefta I took 200 g minced meat (beef/lamb), 1 small chopped onion, which I seasoned with each 1/2 teaspoon salt, chili flakes, sumach and cumin. I formed 4 flat meatballs and grilled them in the grilling pan for about ten minutes. That’s it!