Pomegranate Couscous

A colourful side dish from Tom Parker Bowles that complements barbecued meats
By Tom Parker Bowles
Pomegranate Couscous
  • Rating:
  • Serves: 12-14
  • Cook Time: 10 minutes
  • Prep Time: 5 minutes
  • Effort: easy

Ingredients

  • 1 large (or 2 small) pomegranates
  • 800 g couscous
  • 6 tbsp olive oil
  • 2 lemons, juice only
  • 1 litre boiling chicken stock or water
  • 4 tbsp chopped fresh mint or coriander

Method

1. Cut the pomegranate in half. Scoop out the seeds using a teaspoon and remove the white membrane.

2. Place the couscous in a bowl and mix in the olive oil and lemon juice. Pour in the boiling stock or water and season.

3. Allow to sit in a warm place for 5-10 minutes until the liquid is absorbed.

4. Stir in the chopped herbs and pomegranate seeds. Serve.

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