Broccoli, Pomegranate & Pecan Couscous
Packed with delicious and nutritious flavours and ingredients this is the perfect dish. It’s great for meal prepping too! it’s also dairy free, vegetarian and vegan friendly!
Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Servings: 4
For the Salad
- 2 Cups Uncooked couscous
- 2 ½ Cups Vegetable stock, boiled
- 2 Red onions, diced
- 1 Cup Pomegranate seeds
- 2 Cups, broccoli
- 1 Cup Pecans, halved
For the Dressing
- ½ Cups Olive oil
- ½ Cup Apple cider vinegar
- ½ Cup Orange juice
- 2 Garlic cloves, crushed
Add the couscous to a large heatproof bowl, add the boiled vegetable stock, cover and leave for 10 minutes, remove lid, fluff the couscous and set aside to cool
To the couscous, add the onion, pomegranate, broccoli, pecans and stir to combine
In a small bowl, add the olive oil, apple cider vinegar, orange juice, crushed garlic and stir to combine
Add the dressing to the couscous and stir to combine
Serve or transfer to Tupperware boxes and refrigerate (for 3-4 days).