Ingredients
Method
Drain oil from fetta into a jug or bowl, you will need ¼ cup of the oil for this recipe.
Combine couscous with the boiling water and 1 tablespoon of the fetta oil in a large heatproof bowl, cover, stand 5 minutes or until liquid is absorbed, fluffing occasionally with a fork.
Meanwhile, place nuts in a small frying pan, stir over medium heat until toasted lightly. Transfer nuts to a chopping board, cool slightly; chop coarsely. Stir nuts, herbs, onion and raisins into couscous, season to taste.
Whisk remaining fetta oil in a jug or small bowl with juice and sumac, season to taste.
Add dressing and pomegranate seeds to salad, toss gently to combine.
Transfer salad to a platter, top with crumbled fetta. Sprinkle with a little extra sumac.
Fresh pomegranate seeds can sometimes be found in packs in the fridge section of supermarkets or good green grocers. If unavailable, break a medium pomegranate in half, then turn one half upside down over a bowl. Hit the shell with a wooden spoon the seeds usually fall out easily. If they don’t, dig them out with a spoon. Repeat with the other half. This recipe can be made several hours ahead; add dressing close to serving.
Note
