Herby Couscous

Couscous is the quickest base for any supper. Just add boiling hot vegetable stock, for added flavour. Cover so the couscous can absorb everything, and then gently break it up with a fork. Add plenty of herbs, olive oil, lemon, black pepper and pomegranate seeds for a seasonal touch.
Serves 2-4
Total Time
15 Minutes
450ml of homemade stock (chicken or vegetable)
300g of fine couscous
Olive oil
Lemon, juice only
Chopped parsley, mint and dill
Black pepper
Pomegranate seeds
Step 1

Heat the stock in a pan, so that it's really hot. In a large bowl, pour the hot stock over the couscous, cover and leave to sit until it's absorbed. Follow the packet instructions here for the best results – if the quantities of couscous to water vary, adjust accordingly. When ready, break up the couscous lightly with a fork.

Step 2

Finally, mix in the herbs, lemon juice, olive oil and pomegranate. The herbs should be added at the last minute if preparing in advance. Turn the couscous out onto a plate and serve at room temperature.

Recipe courtesy of Mimi's Bowls

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