Jeweled Couscous Salad

• 1 1/4 cups couscous
• 1 1/4 cups chicken or vegetable stock
• 2 heaping tablespoons pine nuts
• 1 tablespoon sunflower or pumpkin seeds
• 2 tablespoons extra-virgin olive oil
• juice of 1 lemon
• a pinch or 2 of sumac (optional)
• 1/2 large cucumber, diced
• 1 carrot, grated
• seeds from 1 pomegranate
• a handful of mint leaves
• a handful of flat-leaf parsley
• 1 1/4 cups feta, crumbled (optional)

1. Put the couscous in a bowl, then pour in the boiling hot stock, cover with plastic wrap and leave to fluff up for 5 minutes.
2. Meanwhile, toast the pine nuts and sunflower or pumpkin seeds in a dry pan and leave to cool for 10 minutes.
3. When its ready, add the oil and lemon juice and some seasoning to the couscous and use a fork to stir and separate.
4. When cool, add all the remaining ingredients, stir together and serve.

couscous, chicken, nuts, sunflower, extravirgin olive oil, lemon, cucumber, carrot, pomegranate, mint, parsley, feta

Taken from www.foodrepublic.com/recipes/jeweled-couscous-salad-recipe/ (may not work)