20 mins
Super easy
serves 4
About the recipe
Take your salad game up a notch with this quick and easy recipe. Using Jamie’s Sticky Glazed Carrots for flavour in a flash, along with juicy pops of pomegranate, lovely fresh mint, pistachios and feta, this is perfect fare for a midweek meal, dinner parties and more. You’re gonna love it!
Ingredients
1 x 400g bag of Jamie Oliver Sticky Glazed Carrots
300g couscous
1 pomegranate
1 big bunch of fresh mint (60g)
50g shelled unsalted pistachios
extra virgin olive oil
75g feta cheese
1 tablespoon harissa
4 tablespoons natural yoghurt
Method
- Place a large frying pan on a medium heat, tip in the carrots and 150ml of water, then cover with a lid and cook for 8 to 10 minutes, or until piping hot, stirring often.
- Meanwhile, boil the kettle. Put the couscous into a bowl, just cover with boiling kettle water, cover and put aside.
- Fluff up the couscous with a fork, then add the carrots and mix well. Halve the pomegranate and bash it cut-side down with a wooden spoon so the seeds come tumbling out into the bowl. Finely chop most of the mint leaves (reserving a few nice whole ones for garnish), bash the pistachios in a pestle and mortar, then add to the bowl along with 1 tablespoon of oil. Crumble over the feta, sprinkle over the reserved mint leaves and give it all a good mix.
- In a small bowl, ripple the harissa through the yoghurt, then serve alongside the couscous for dolloping. Tuck in!
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