Jewelled Couscous

I keep on admiring the beautiful pomegranates in the shops – they look so tempting with the expectation of those beautiful little rubies inside. So, I’ve been thinking of a way to use these little jewels in an exciting way.

This jewelled couscous is colourful, tasty, and a great way to make a statement. Ideal served at room temperature as either a side-dish or a salad. A perfect little pop of colour in these bleak, cold winter months.

Jewelled Couscous (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

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serves 4-6

  • 1 cup of couscous
  • 1 cup of water
  • 2 tbsps lemon juice
  • 1 tbsp vinegar
  • 3 tbsps extra virgin olive oil
  • 1/2 tsp salt
  • pepper, to taste
  • 1 handful of sunflower seeds, toasted
  • 2 spring onions, sliced
  • 1/2 a pomegranate
  • 1 handful sultanas (optional)
  • 1 large handful parsley, roughly chopped

– Pour the couscous into a flat-ish bowl

– Place water, lemon juice, vinegar, olive oil, salt and pepper into a saucepan and bring to the boil.

– Once boiling, pour over the couscous. Cover and let stand for 20 minutes.

– Fluff up the couscous with a fork and add the other ingredients.

– Serve at room temperature

 

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Published by

lucylox

Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

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