Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, easy grains with mint, parsley and pomegranate - vegan. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
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Easy grains with mint, parsley and pomegranate - vegan is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Easy grains with mint, parsley and pomegranate - vegan is something which I have loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can cook easy grains with mint, parsley and pomegranate - vegan using 8 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Easy grains with mint, parsley and pomegranate - vegan:
- Take 100 g giant couscous or maftoul
- Make ready 150-200 ml vegan stock (check the packet of grains you’re using for their recommendation)
- Take Juice of half a lemon
- Prepare Zest of half a lemon
- Make ready 1/3 cup mint leaves, finely chopped
- Prepare 1/3 cup parsley leaves, finely chopped
- Make ready Handful pomegranate seeds
- Prepare Handful pumpkin seeds
Would you like any vegetables in the recipe? In a large bowl, whisk together the lemon zest and juice, pomegranate molasses, olive oil, sugar and some seasoning. Prepare the quinoa according the package directions (using salted water in the preparation). Transfer cooked quinoa to a large bowl and cool.; Add the pomegranate seeds to the cooled quinoa.; In a small bowl whisk the olive oil, lemon juice, lemon zest, agave nectar, and mustard until blended.
Instructions to make Easy grains with mint, parsley and pomegranate - vegan:
- Cook the couscous/ maftoul according to the directions using stock instead of plain water.
- Meanwhile, heat a dry frying pan. Toast the pumpkin seeds for 5-10 mins til fragrant - taking care not to burn them :)
- When the grain is ready, mix in the mint and parsley. Add the lemon juice and lemon zest.
- Fold through the pomegranate seeds and the pumpkin seeds.
- Enjoy 😋
Prepare the quinoa according the package directions (using salted water in the preparation). Transfer cooked quinoa to a large bowl and cool.; Add the pomegranate seeds to the cooled quinoa.; In a small bowl whisk the olive oil, lemon juice, lemon zest, agave nectar, and mustard until blended. Add the remaining ingredients and toss. Finely chop the top leafy half of the mint (reserving a few nice leaves), stir into the bowl, then taste and season to perfection. Drizzle the dressing over the salad and toss to coat.
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