This is a wonderful dish for the summer, cool, refreshing and full of flavour, its really simple to do and not too expensive either, I practically lived off this when I was doing that Secondary education job.

You will need approximately 150 grams of couscous or Bulgur wheat. I prefer couscous because it takes no more than 3 minutes to cook, and is a lot simpler . Bulgur wheat has to be boiled for about 20-25 minutes. In addition to this you will need :

1 half of a pomegranate

pine nuts

soft goats cheese- or feta depending on your preferences

a few sprigs of mint

1 half of a cucumber

three salad tomatoes

olive oil

lemon juice

salt and pepper

If you choose to use the couscous, set out the entire amount in a bowl and cover with boiling water, immediately place a plate on top of the bowl to stop the water evaporating. The couscous will cook on its own in about 3 minutes. In the mean time you need to toast the pine nuts gently in a frying pan with some olive oil. Slice the cucumber and tomato into small bite-size pieces, and cut up the goats cheese as best you can. The pomegranate half should be deseeded, and the excess skin and pith should be kept separate and thrown away. Once the couscous is cooked, and whilst it is still warm, add the goats the cucumber, tomato, toasted pine nuts, pomegranate seeds and finally the sprig of mint. Add some olive oil and lemon juice, season, and mix together with your hands. It is important to mix whilst still warm as this will ensure that the goats cheese melts and the all the flavours infuse fully into the couscous. The dish ahs delicious contrasts of warm nutty flavours, from the goats cheese and the pine nuts, contrasted with the refreshing bite of the pomegranite seeds and mint. A wonderful dish for the summertime!