Save to your scrapbook
Baked couscous 'filling'
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 6 - 8
30g butter, plus extra for buttering and dotting
1 bunch salad onions, finely sliced
2 cloves garlic, finely chopped
320g wholemeal couscous
Zest and juice of 1 lemon
Zest and juice of 1 orange
100g sultanas or golden raisins
¼ tsp ground cinnamon
½ tsp dried mint
½ tsp dried oregano
500ml vegetable stock, hot but not boiling
2 tbsp olive oil
50g parsley, finely chopped, 2 tbsp reserved for garnish
¼ x 28g pack coriander, finely chopped
2 sprigs lemon thyme, leaves only, finely chopped
Seeds from 1 pomegranate
2 British Blacktail Medium Free Range Eggs, beaten
1. Preheat the oven to 200ºC, gas mark 6 and butter a large ovenproof dish.
2. Melt the butter in a frying pan and add the salad onions. Sauté for 2-3 minutes until softened, then add the garlic. Cook for another 2 minutes, then remove from the heat.
3. Put the couscous, lemon and orange zests, sultanas or raisins, cinnamon and dried herbs into a large bowl and add plenty of seasoning. Measure the lemon and orange juices and add enough of the hot stock to make it up to 400ml. Add the olive oil and pour over the couscous. Leave to stand until all the liquid has been absorbed.
4. Stir the fresh herbs, reserved salad onions and most of the pomegranate seeds through the couscous. Whisk the eggs with the remaining warm stock and pour this over the couscous. Spread evenly into the prepared dish, pressing down with the back of the spoon, and dot the top with butter. Bake for 20 minutes until lightly browned around the edges, then remove from the oven. Garnish with a little parsley and pomegranate seeds.
Typical values per serving:
This recipe was first published in December 2019.