1⁄2 cup couscous
1⁄2 teaspoon sea salt
1⁄2 cup boiling water
2 carrots, peeled
1 large beetroot, peeled
1 x 400 gram tin cooked chickpeas, drained and rinsed
3 tablespoons chopped flat-leaf parsley
3 tablespoons pomegranate molasses
6 tablespoons olive oil
1 teaspoon ground cinnamon
2 teaspoons honey
1 teaspoon sesame oil
2 cloves garlic, crushed
sea salt and freshly ground pepper
1 handful rocket or baby spinach
100 grams firm feta, crumbled
1⁄4 cup mixed toasted seeds for sprinkling
Combine the couscous, salt and boiling water in a bowl and cover tightly with plastic wrap. Leave for 10 minutes.
Coarsely grate the carrots and beetroot using the grating blade on a food processor or on a box grater. Wear disposable gloves if grating by hand. Place the carrot and beetroot in a large bowl with the chickpeas and flat-leaf parsley. Fluff up the couscous with a fork and add to the salad. Season.
Dressing: Whisk the ingredients together and season. Pour over the salad, tossing well to coat. The beetroot juice and pomegranate will turn everything a glossy red. Leave for at least 30 minutes to infuse the flavours or cover and refrigerate for 2 days.
To serve: Place half the salad on a serving platter and top with half the rocket, feta and toasted seeds. Repeat with the remaining ingredients.