Cypriot Grain Salad
This beautiful salad is inspired by the Cypriot grain salad recipe from chef George Calombaris’s 'Hellenic Republic' Greek restaurant in Melbourne. A hugely popular menu item, this salad combines grains, fresh herbs, nuts and dried fruits. It’s easy, quick and filling - plus, it’s shamelessly good-looking and sure to impress your guests.
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Ingredients
The salad
- 1 cup cooked couscous - or freekeh
- ½ cup cooked puy lentils - or green lentils
- 1 bunch coriander, chopped - a large handful
- ½ bunch parsley, chopped - a small handful
- ½ medium red onion
- 2 tablespoons pumpkin seeds
- 2 tablespoons flaked almonds
- 2 tablespoons pine nuts
- 2 tablespoons capers
- ½ cup dried cranberries
- 1 lemon, juice of
- 3 tablespoons olive oil
- sea salt and black pepper to taste
- pomegranate seeds to taste
The yoghurt dressing (optional)
- 1 cup thick Greek yoghurt
- ¼ teaspoon ground cumin - or ½ teaspoon if you love cumin flavours
- 1 tablespoon honey
Instructions
Make the salad
- Cook the couscous and lentils if they are not already prepared.
- Chop the coriander and parsley.
- Dice the red onion finely.
- Add the pumpkin seeds, flaked almonds and pine nuts to a dry, hot pan. Toast over medium heat, stirring frequently, until they become fragrant and slightly golden. Set aside to cool.
- Combine the couscous, lentils, chopped coriander and parsley, red onion, toasted nuts, capers, dried cranberries, lemon juice, olive oil and salt and pepper in a large mixing bowl.1 cup cooked couscous, ½ cup cooked puy lentils, 1 bunch coriander, chopped, ½ bunch parsley, chopped, ½ medium red onion, 2 tablespoons pumpkin seeds, 2 tablespoons flaked almonds, 2 tablespoons pine nuts, 2 tablespoons capers, ½ cup dried cranberries, 1 lemon, juice of, 3 tablespoons olive oil, sea salt and black pepper to taste
- Gently toss everything together and top with pomegranate seeds.pomegranate seeds to taste
Make the yoghurt dressing (optional)
- For the dressing, combine the Greek yoghurt, ground cumin and honey in a small bowl. Dollop over the salad or enjoy it on the side.1 cup thick Greek yoghurt, ¼ teaspoon ground cumin, 1 tablespoon honey
Notes
Make it easier
We use ready-cooked puy lentils from a sachet or tin - just drain and add them straight to the salad.What amount of dry couscous is needed to make 1 cup of cooked couscous?
As a rough guide, for one cup of cooked couscous, you will need roughly half a cup of dry couscous.How to toast nuts and seeds:
- Toast them in a dry skillet over medium heat.
- Stir frequently to ensure even toasting and prevent burning.
- They can go from golden to burnt quickly, so keep an eye on them.
- Transfer to a plate to cool and stop the cooking process.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
Calories: 456kcal | Carbohydrates: 52g | Protein: 19g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.003g | Cholesterol: 3mg | Sodium: 148mg | Potassium: 254mg | Fiber: 12g | Sugar: 21g | Vitamin A: 786IU | Vitamin C: 27mg | Calcium: 132mg | Iron: 4mg
