Pickled Red Onions


  1. Place the vinegar, water, salt and honey into a small pot over a medium heat. Place the onions into a steralised jar and pour the pickling liquid over them, enough to cover the onions. Set aside for 20 minutes to cool. These will keep for up to a month in the refrigerator.
  2. Cook the San Remo Pearl CousCous in boiling salted water as per packet directions. Drain and run under cold water to cool.
  3. Place the cooled CousCous into a large mixing bowl. Add in the currants, pomegranate almonds, sesame seeds, parsley and mint.
  4. Pour 1/3 cup of the pickling liquid into a bowl and mix with sumac and extra virgin olive oil. Pour the dressing over the salad and toss well to coat.
  5. Place the salad into a serving platter and top with some of the pickled onions and extra pomegranate seeds.
  6. Serve and enjoy with family and friends!

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