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Charred sugar snap, pomegranate and couscous salad

Salad Picnic
Serves 2-4
Prep 10 min
Cook 15 min

This is a very quick salad to have up your sleeve. Everything can be made in advance, just assemble when ready to eat. This dish will be great cold, or at room temperature. Enjoy alongside some simply grilled meat or fish.


75g couscous
200g sugar snap peas, roughly chopped
25ml olive oil
10g dill, roughly chopped
10g coriander, roughly chopped
50g pomegranate seeds
1 tsp pink peppercorn, lightly crushed
1 lemon; half zested for 1 tsp, 1 tbsp lemon juice
½ clove garlic, peeled and crushed
1 tsp maple syrup
50g feta, finely crumbled
½ preserved lemon, flesh removed, skin finely sliced (5g)
fine sea salt and black pepper


  1. Place the couscous in a medium bowl with ¼ teaspoon salt and 135 millilitres boiling water and cover the bowl with a plate. Set aside for 5 minutes until the couscous has absorbed all of the water.
  2. Place a grill pan on a high heat. Season the peas with ⅛ teaspoon salt and 1 tsp oil. Grill half the peas for 2 minutes, until lightly charred on each side but not cooked through, and add to the couscous. Repeat with the remaining peas. Mix the chopped herbs and 1 teaspoon of oil into the couscous and set aside.
  3. Combine the pomegranate, peppercorns, lemon zest and juice, garlic, maple syrup, the remaining 1 tablespoon olive oil, ⅛ teaspoon salt and a good grind of black pepper in a small bowl and set aside.
  4. To serve, transfer the couscous to a lipped plate and scatter the feta and pomegranate mixture and preserved lemon over the top.