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Couscous Salad with Persimmons, Pomegranates & Goat Cheese

Here we are. Twenty-five days away from Christmas and all I can think about is how excited I am to serve this salad at my Christmas feast!

Couscous Salad with Persimmons, Pomegranates & Goat Cheese

I mean, it’s colourful, it’s flavourful, and it features two ingredients I am currently obsessed with; persimmons and pomegranates.You can’t deny this flavour combo is a match made in heaven. In fact, this isn’t the first time I paired these two ingredients together… last year, when I was preparing for the onslot of sweet and savoury holiday food, I whipped up the most delicious persimmon and pomegranate mixed green salad… and I am pretty sure I ate it for two weeks straight!

Couscous Salad with Persimmons, Pomegranates & Goat Cheese

Besides the sweet and tangy fruit, you know what the best part of this salad is? The goat cheese. Oh the soft crumbles of goat cheese! These small, delicate morsels of delight are present in every bite, complementing the textures of the couscous and the crunch of the pine nuts. And let me tell you, on Christmas when I am ready to take this salad up a notch I’m going to add some freshly chopped mint… oooh my gooosh, the flavours!

Couscous Salad with Persimmons, Pomegranates & Goat Cheese

Couscous Salad with Persimmons, Pomegranates & Goat Cheese

This salad brings all the colours of the holidays together in one bowl! The sweet persimmons are complemented beautifully by the tangy pomegranates and the creamy goat cheese, while the subtle dressing wakes up your taste buds! The whole family will be asking for seconds!

Ingredients
3 tbsp olive oil
1 tbsp white wine vinegar
Healthy pinch of salt
Fresh cracked pepper
4 cups of cooled, cooked couscous (prepared as per package directions)
Seeds from 1 pomegranate
1 fuyu persimmon, chopped
5 oz soft unripened goat cheese, crumbled
1/4 cup pine nuts
5 mint leaves, finely chopped (optional)

Directions
1. Add oil, vinegar, salt and pepper into the bottom of a large salad bowl. Whisk until combined.
2. Add the cooked couscous and toss until dressing is incorporated.
3. Add pomegranate seeds, chopped persimmon, and crumbled goat cheese, toss until evenly distributed. Top with pine nuts and chopped mint leaves (if using). Serve immediately.

Makes 6-8 side servings.

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