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Leek, Feta and Pomegranate Couscous

Ingredients (Serves 2):

125g couscous
1 leek, finely sliced
1 tbsp. lemon juice
1 tbsp olive oil
Seeds from a pomegranate
50g dried apricot pieces
1/4 cucumber, diced
150g feta, diced
25g black pitted olives, halved
Half a red pepper, sliced into strips
6 cherry tomatoes, halved
1tbsp. raisins
Handful of parsley, chopped

Leek, Feta and Pomegranate Couscous
Method

Steam the leek for about 2 minutes until tender. Put the couscous into a bowl and cover with 150ml boiling water. Cover with cling film and leave to stand for 5 minutes. When ready, fluff with a fork and stir in the lemon juice, oil and black pepper. When cool, add all the remaining ingredients and stir through and sprinkle with the parsley.

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