Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, easy grains with mint, parsley and pomegranate - vegan. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Easy grains with mint, parsley and pomegranate - vegan is one of the most popular of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Easy grains with mint, parsley and pomegranate - vegan is something which I’ve loved my whole life.

Drizzle the dressing over the salad and toss to coat. Taste and mix in additional salt, pepper and/or olive oil if necessary. Serve right away or refrigerate for later.

To get started with this particular recipe, we have to prepare a few components. You can cook easy grains with mint, parsley and pomegranate - vegan using 8 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Easy grains with mint, parsley and pomegranate - vegan:

1. Make ready 100 g giant couscous or maftoul
2. Prepare 150-200 ml vegan stock (check the packet of grains you’re using for their recommendation)
3. Take Juice of half a lemon
4. Take Zest of half a lemon
5. Take 1/3 cup mint leaves, finely chopped
6. Take 1/3 cup parsley leaves, finely chopped
7. Prepare Handful pomegranate seeds
8. Prepare Handful pumpkin seeds

But it's the crunchy texture from the pomegranate seeds and sliced almonds that got me hooked on it. Freekeh is dried green wheat, harvested while the grains are still soft, then sun-dried. It is very common in the Middle East and North Africa, and is used in the same way as bulgur, couscous or pearled spelt. It works well as an accompanying pilaf or a salad, in this case with pomegranate seeds, pistachios, mint and spring onion.

Instructions to make Easy grains with mint, parsley and pomegranate - vegan:

1. Cook the couscous/ maftoul according to the directions using stock instead of plain water.
2. Meanwhile, heat a dry frying pan. Toast the pumpkin seeds for 5-10 mins til fragrant - taking care not to burn them :)
3. When the grain is ready, mix in the mint and parsley. Add the lemon juice and lemon zest.
4. Fold through the pomegranate seeds and the pumpkin seeds.
5. Enjoy 😋

See recipes for Pomegranate Pistachio Greek Yogurt Parfait: too. The most common version of the recipe is made with parsley, tomatoes, mint, onions, bulgur wheat, lemon juice, olive oil, salt, pepper, and sometimes pomegranate or sour grape juice. Herbs: Use as much mint and parsley as you like. The mint is especially delicious, and together the mint and parsley add fresh, bright flavors. You can easily make this oil free, by omitting the oil.

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