5 from 3 votes
Cypriot Grain Salad
This beautiful salad is inspired by the Cypriot grain salad recipe from chef George Calombaris’s 'Hellenic Republic' Greek restaurant in Melbourne. A hugely popular menu item, this salad combines grains, fresh herbs, nuts and dried fruits. It’s easy, quick and filling - plus, it’s shamelessly good-looking and sure to impress your guests.
Prep Time
20 mins
Total Time
20 mins
Servings:
4
servings
Calories:
456 kcal
Course:
Main Course, Salad
Cuisine:
Mediterranean
Ingredients
The salad
- 1 cup couscous or freekeh, cooked
- ½ cup puy lentil or green lentils, cooked
- 1 bunch Coriander a large handful, chopped
- ½ bunch parsley a small handful, chopped
- ½ medium red onion
- 2 tablespoons pumpkin seeds
- 2 tablespoons almonds flaked
- 2 tablespoons pine nuts
- 2 tablespoons capers
- ½ cup dried cranberries
- 1 lemon juice of
- 3 tablespoons olive oil
- sea salt to taste
- black pepper to taste
- pomegranate seed to taste
The yoghurt dressing (optional)
- 1 cup Greek yogurt thick
- ¼ teaspoon cumin or ½ teaspoon if you love cumin flavours, ground
- 1 tablespoon honey
Instructions
Make the salad
- Cook the couscous and lentils if they are not already prepared.
- Chop the coriander and parsley.
- Dice the red onion finely.
- Add the pumpkin seeds, flaked almonds and pine nuts to a dry, hot pan. Toast over medium heat, stirring frequently, until they become fragrant and slightly golden. Set aside to cool.
- Combine the couscous, lentils, chopped coriander and parsley, red onion, toasted nuts, capers, dried cranberries, lemon juice, olive oil and salt and pepper in a large mixing bowl.
- Gently toss everything together and top with pomegranate seeds.
Cup of Yum
Make the yoghurt dressing (optional)
- For the dressing, combine the Greek yoghurt, ground cumin and honey in a small bowl. Dollop over the salad or enjoy it on the side.
Notes
- We use ready-cooked puy lentils from a sachet or tin - just drain and add them straight to the salad.
- As a rough guide, for one cup of cooked couscous, you will need roughly half a cup of dry couscous.
- Toast them in a dry skillet over medium heat.
- Stir frequently to ensure even toasting and prevent burning.
- They can go from golden to burnt quickly, so keep an eye on them.
- Transfer to a plate to cool and stop the cooking process.
Nutrition Information
Calories
456kcal
(23%)
Carbohydrates
52g
(17%)
Protein
19g
(38%)
Fat
21g
(32%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
11g
(55%)
Trans Fat
0.003g
(0%)
Cholesterol
3mg
(1%)
Sodium
148mg
(6%)
Potassium
254mg
(5%)
Fiber
12g
(48%)
Sugar
21g
(42%)
Vitamin A
786IU
(16%)
Vitamin C
27mg
(30%)
Calcium
132mg
(13%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 456
% Daily Value*
| Calories | 456kcal | 23% |
| Carbohydrates | 52g | 17% |
| Protein | 19g | 38% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 3mg | 1% |
| Sodium | 148mg | 6% |
| Potassium | 254mg | 5% |
| Fiber | 12g | 48% |
| Sugar | 21g | 42% |
| Vitamin A | 786IU | 16% |
| Vitamin C | 27mg | 30% |
| Calcium | 132mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.