Pomegranate and Sun-Dried Tomato Couscous Salad |… | Roland Foods

Ingredients

• 2 cups cooked Roland ® Fine Quick Cooking Couscous
• 1 bunch Italian flat leaf parsley, finely chopped
• 1 bunch curly parsley, finely chopped
• ½ cup fresh pomegranate seeds
• ½ cup Roland ® Roasted Chestnuts , chopped
• ¼ cup red onion, diced
• 1/3 cup Roland ® Sun Dried Tomato Pesto
• 3 tablespoons Roland® Extra Virgin Olive Oil
• ¼ cup red wine vinegar
• Roland ® Fine Crystal Sea Salt , to taste
• ½ cup Roland ® Yellow Polenta
• 3 tablespoons Roland ® Roasted Chestnuts , finely chopped
• ½ cup all purpose flour
• 2 tablespoons honey
• ½ tablespoon baking powder
• 2/3 cup Roland ® Classic Unsweetened Coconut Milk
• 1 egg
• ½ teaspoon Roland® Fine Crystal Sea Salt
• Roland® Extra Virgin Olive Oil or cooking spray
• Preheat an oven to 375 degrees F
• In a medium mixing bowl combine all dry ingredients for the yellow corn croutons (polenta, flour, salt, chestnuts, baking powder)
• Stir until combined, then add in the wet ingredients (egg, coconut milk, honey), mix until homogeneous
• Grease a 6 inch cake pan with cooking spray or oil
• Pour the batter into the pan and bake until golden brown, approximately 17-20 minutes
• Allow to cool completely, then dice into ½ cubes. Separate out on a baking pan and return it to the oven to cook until crunchy and golden, approximately 5-7 minutes
• Allow to cool before use
• Combine the dressing ingredients (pesto, oil, vinegar) in a medium bowl stir to combine
• Add all of the salad ingredients into the bowl, mix gently to combine all ingredients
• Season with sea salt. Salad can be served immediately or refrigerated for up to 12 hours
• Serve with chestnut corn croutons