Mediterranean Couscous
Make the most of gorgeous fresh herbs with this Mediterranean couscous; it’s perfect for picnics and BBQs.
- Serves:
- 2
- Ready in:
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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- 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
- 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)
Make the most of gorgeous fresh herbs with this Mediterranean couscous; it’s perfect for picnics and BBQs.
Mediterranean Couscous was taken from 67 of Cook Vegetarian
DOWNLOAD THIS ISSUE NOW! AVAILABLE ON YOUR NEWSSTAND...
