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lemon grenade seeds

A quick and easy pomegranate couscous salad that’s great for a lunchbox or to serve with cold chicken.


Cut the pomegranates in half and scoop out the seeds using a teaspoon and remove the white membrane around the seeds.


Place the couscous in a bowl. Pour the boiling stock or water onto the couscous and and mix in the olive oil and lemon juice. Season with sea salt and freshly ground black pepper.

TIP: to remove pomegranate seeds, place one half of the fruit face down in your hand, and bash with a wooden spoon to force the seeds out into a large bowl.

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Recipe and photography by Jade Walker.

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