I’m going on holiday tomorrow (yesssssssssssssss), and still need to pack, so this is a quick one. We have been rocking the salads recently. Love spring, love the greens my garden is producing; love love love. This salad is crunchy, fresh and light, with a savoury base note contributed by the chard, onions and chickpeas.
125 g couscous
1 handful pinenuts, toasted
1 large handful each of mint and parsley, leaves picked and chopped
1 large onion, sliced finely
olive oil
3 cloves garlic, chopped finely
4 large leaves of yellow-stemmed chard, stemmed and chopped
1 tin chickpeas, drained and rinsed well
80 g feta
seeds from 1 small pomegranate
Cook the couscous according to the directions on the packet. Place in a salad bowl and toss with the pinenuts, mint and parsley.
Heat a little olive oil in a pan and fry the onion over moderate heat until golden and soft. Add the garlic and cook another couple of minutes. Add the chard and chickpeas, and cook until the chard is wilted. Tip over the couscous, and toss together.
Strew crumbled feta and the pomegranate seeds over everything. Eat.
Serves 2 very generously.