Symi Roasted Pepper, Chickpea and Couscous Salad with Pomegranate and Greek Yoghurt with Preserved Lemon and Mint

This is a beautifully nutritious late summer/autumn salad packed with flavours and textures. At its heart is a pile of fluffy couscous with gently spiced roasted chickpeas, baby sweet peppers, caramelised red onion and juicy cherry tomatoes wrapped in a tangy pomegranate dressing served with Greek yoghurt stirred through with chopped preserved lemon and mint, quite possibly the most beautiful condiment on earth. This may well find its way onto this year’s Christmas menu to provide a bright accompaniment to all the riches of the festive table.

Serves 6

Ingredients

2 400g cans of chickpeas, drained and rinsed
1 tsp cumin
1 tsp Greek smoked chilli flakes
2 tbsp Raphael’s Cretan extra-virgin olive oil
300g baby sweet peppers, halved lengthways
2 medium red onions, cut into quarters
250g mixed colour cherry tomatoes
200g couscous
250ml hot vegetable stock
15g mint, leaves picked and finely chopped
15g flat leaf parsley, finely chopped
Sea salt flakes and freshly ground mixed peppercorns
Pomegranate arils, to serve
Pul biber, to serve

For the dressing:

2 tbsp Raphael’s Cretan extra-virgin olive oil
1 tbsp pomegranate molasses
1 tsp white wine vinegar
Pinch dried mint

For the yoghurt:

250g Greek yoghurt
1 preserved lemon, pips removed and finely chopped
1 tsp dried mint

How I make it

Heat an oven to 180C and line a large baking tray with baking parchment.

Make the yoghurt by combining all the ingredients. Cover and place in the fridge to chill.

Make the dressing by placing all the ingredients in a bowl. Whisk to incorporate and set aside.

Mix the chickpeas with the spices and half the olive oil. Season your taste. Tip onto the baking sheet and roast for 10 minutes. Add the prepared peppers, onion wedges and tomatoes to the tray and roast for a further 20 minutes until the edges of the peppers begin to char.

10 minutes before serving, place the couscous into a medium bowl and pour over the stock. Season generously. Cover with clingfilm and set aside.

Fluff up the couscous and mix in the herbs and pomegranate dressing. 

To serve, arrange the herby couscous across a pretty platter. Spoon over the roasted chickpeas and vegetables. Scatter over the remaining herbs and the pomegranate arils. Serve with the lemony yoghurt on the side and warm village bread.

For more information about Raphael’s Mediterranean Deli products, please click this link.

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