Moroccan Grain Salad with Pomegranate and Feta

By   Eucalyptus VC


Serves: 1

Preparation Time: 5 minutes (plus overnight thaw time)

Vegetarian: Yes


  • 1 Jenny Craig Moroccan Grain Salad
  • ½ small orange, peeled and cut into thin wedges
  • Seeds from ¼ of a pomegranate
  • 1 cup (or 1 large handful) of fresh rocket
  • 20g reduced fat feta cheese
  • 1 small handful flat leaf parsley, leaves picked


  1. Defrost your Moroccan Grain Salad overnight as per packet instructions.
  2. Place defrosted salad on a plate with a handful of rocket and gently toss through the orange and pomegranate.
  3. Scatter with crumbled feta, top with the parsley leaves and enjoy.

Grocery Serves Per Serve: 1 fruit serve, 1 non-starchy vegetable serve, 1/2 dairy serve, free foods

If you’re a Jenny Craig member, speak to your Coach about how you can incorporate this recipe into your personal menu plan.

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