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Mediterranean Couscous

Make the most of gorgeous fresh herbs with this Mediterranean couscous; it’s perfect for picnics and BBQs.

Serves:
 2
Ready in:

Cost Cutting Eco Friendly Quick Make

Ingredients
  • 1 Kallo Organic Vegetable Stock Cube
  • 250g couscous
  • 200g baby leeks, sliced in half lengthways
  • 200g baby courgettes, sliced in half lengthways
  • olive oil
  • juice of 1 lemon
  • salt and pepper
  • 100g pomegranate seeds
  • small bunch of parsley, chopped
  • handful of flaked almonds, toasted
For the dressing
  • 4 tbsp of Greek yoghurt
  • 1 tsp of harrisa paste
  • juice of half a lemon
Method
  • 1

    Dissolve the stock cube in 500ml of boiling water and use to make the couscous.

  • 2

    Heat a griddle pan, brush the leeks and courgettes with a little olive oil and griddle in batches until lightly charred and tender – should be around two minutes on each side. Place on a tray to keep warm.

  • 3

    Put the lemon juice and a good splash of of olive oil into the couscous and mix using a fork.

  • 4

    Gently mix in the charred vegetables and season with salt and pepper. Scatter over the pomegranate seeds, parsley and toasted, flaked almonds and serve in a large bowl.

  • 5

    Mix together the dressing ingredients and serve with the couscous.

  • PER SERVING: 29.2g FAT (Excluding extras)

Mediterranean Couscous was taken from 67 of COOK VEGETARIAN

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