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Herby couscous with pomegranate
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220g pomegranate seeds
20g pack mint, roughly chopped
20g pack coriander, roughly chopped
1 orange, zest and juice
1 tbsp white wine vinegar
2 tbsp olive oil
1. Put the couscous in a bowl and pour over 350ml boiling water. Cover with clingfilm and leave for 8-10 minutes, until the couscous has swelled up and absorbed all the water. Ruffle with a fork to separate the grains, then stir through the pomegranate seeds and herbs.
2. Mix together the orange zest and juice, vinegar and olive oil. Stir into the couscous, season and serve with the tagine.
Typical values per serving:
This recipe was first published in July 2011.