This is a rather hippy, gypsy style rustic assembly. These little cous cous mounds packed with fat pomengrante pods and toasted crisp sunflower seeds, emanate a healthy glow just sitting round plump and glorious with a drizzle of minted, garlicky yoghurt.

This is when a salad really becomes a meal in itself, highly satisfying but light and full of great healthy additions. My children loved getting involved in preparing this and their little fingers work pixie wonders when trying to separate the pith from the little pomegranate rubies. It’s also such a pretty dish that any child would be happy to indulge in, and if you have younger children, I always try and dish it out in a fun vessel, like in a little coconut shell for encouragement in their little food adventure. The easiest way of removing the tricky little seeds from a pomegranate is to cubit in half, hold up over a bowl cut side down and bash gently on top to release all the little seeds.

I love couscous for so many reasons. It is such a light fluffy base that you can layer flavour and flavour upon. It’s also not so dense that it will overpower the dish and you are able to taste all the individual accents such as the toasted smoky cumin, the perfume of the peaches, the crisp pineapple mint and of course the juicy pomegranate seeds bursting with their citrusy juices.

Serve this with my Balsamic and Wild Garlic Seared Lamb chops and a deep Rioja

Serves 9


For the cous cous mounds:

  • 1 cup of good quality couscous
  • 1 cup of finely diced cherry tomatoes
  • 1 cup pomengranate seeds
  • 1 cup of mixed fresh herbs such as dill, flat leaf parsley and pineapple mint
  • 3 tbs sunflower seeds
  • 3 tbs pumpkin seeds
  • 1 tsp cumin seeds
  • 1 tsp red and green peppercorns finely crushed
  • 3 tbs of finely chopped sundried tomatoes
  • 1 tsp of finely chopped garlic
  • 2 tbs olive oil

For the Mint Yoghurt drizzle:

  • 1 cup yoghurt
  • 2 tbs finely chopped mint
  • 1/2 tsp finely chopped garlic
  • 3 tbs milk
  • 1 tbs white vinegar
  • 1/2 tsp sugar

For plating:

2 ripe but firm peaches cut into wedges, tossed in a little salt and black pepper


  • Start by preparing the couscous. Fill a pan of water, 1/3 full and set to boil. Place a colander that will fit snuggly in the pan and place couscous inside to steam. Cover tightly with foil paper and allow to steam for 5 – 7 minutes, until the grains are puffed and tender.This is the trick to fluffy couscous. Set aside.
  • In a frying pan, heat the olive oil gently. Add the cumin seeds, garlic, pumpkin seeds and sunflower seeds. Let these roast gently for 2-3 minutes. Add all the rest of the ingredients and stir gently for a further 2 minutes and turn off the heat. Now combine the couscous into this mix.
  • Prepare the Mint Yoghurt drizzle by whisking all the ingredients together.
  • To plate up, you can place little timbales of couscous on the plate with the peaches and some sundries tomatoes on the side. Drizzle a generous helping of the Mint Yoghurt over the top. Great for an easy going dinner with friends.


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