JAFFA ORANGE MOROCCAN-STYLE COUSCOUS SALAD
Created for Jaffa by Samantha Hadadi
- 3 x Jaffa Sweet Reds (Sliced and peel removed)
- ½ x Red Onion (finely chopped)
- 180g of Couscous
- 87g Pomegranate Seeds
- 45g Flaked Almonds (lightly toasted)
- 35g Mixed Salad (such as spinach, rocket, and watercress)
- 30g Fresh Mint (finely chopped)
- Salt and Pepper to taste
For the dressing:
- 1 x Jaffa Sweet Reds (juiced)
- 1 x Small Garlic Clove (minced)
- 1 x TBSP White Wine Vinegar
- 1 x TBSP Honey
- 100ml Extra Virgin Olive Oil
- Salt and Pepper to taste
- Cook the couscous as recommended on the packaging.
- Toss together cooked couscous, finely chopped red onion, pomegranate seeds, flaked almonds, mixed salad, fresh mint, and Jaffa Sweet Reds.
- Make the dressing by whisking together olive oil, Jaffa Sweet Reds juice, white wine vinegar, honey, minced garlic, salt, and pepper until well combined, adjusting seasoning or sweetness if needed.
- Drizzle over the salad, then gently toss. Serve immediately, or chill for up to an hour to let the flavours develop.
- Enjoy!