Herby couscous with citrus & pomegranate dressing
This colourful side dish goes beautifully with lamb chops, or Middle Eastern-style dishes
- Prep: 15 mins
- Serves 4
- Easy
Ingredients
- 200g couscous
- 5oz 150g pack pomegranates seeds
- handful chopped herbs (we used mint and coriander)
- juice 1 orange
- 2 tbsp each white wine vinegar and olive oil
Tip
Larger
supermarkets
stock packs
of fresh
pomegranate
seeds, but if you
have difficulties
finding them,
use dried
cherries or
raisins instead.
Method
-
Place the couscous in a shallow bowl,
then pour over 200ml boiling water.
Cover the bowl with cling film, then
leave for 5 mins until the couscous has
swelled up and absorbed all of the water.
Ruffle with a fork to separate the grains,
then stir through the pomegranate seeds
and herbs.
-
Make a dressing by mixing together the
orange juice, white wine vinegar and
olive oil, then stir into the couscous.
Season well with salt and serve.
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