Couscous salad with chickpea and pomegranate

Ingredients

• 200 g Couscous
• 2 pcs Pomegranate seeds (from 2 pomegranates)
• 400 ml Water
• 1 tbsp Olive oil
• 2 tsp Sherry vinegar
• 100 g Almond flakes
• 400 g Chickpeas, pre-cooked
• 1 tsp Hot green chili pepper, diced
• 1 tsp Lemon juice
• 150 g Apricots, dried, diced
• 1 pcs Green pepper, deseeded, diced

Method

1. Place the couscous in a large mixing bowl.
2. Add chopped chili pepper, olive oil, vinegar, and lemon juice.
3. Stir.
4. Pour boiling water over the couscous until just covered.
5. Stir.
6. Cover bowl and let sit for 8 minutes.
7. Use a fork to fluff the couscous.
8. If the couscous is too dry or too hard, add more water, cover, then let sit for another few minutes.
9. Add 2 drops of wine vinegar, green pepper, dried and chopped apricot, pre-cooked chickpeas, and pomegranate seeds.
10. Season with a little extra salt and pepper if needed.