Name: Pomegranate and herb couscous
Prep time: 12 min
Total time: 12 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: couscous; hot vegetable stock made with 1 vegetable stock cube; bunch spring onions, washed, trimmed and finely sliced; fresh flat-leaf parsley, leaves washed and roughly chopped; fresh coriander leaves, washed and roughly chopped; pomegranate seeds; Juice of 1/2 lemon; extra virgin olive oil

Back to Home Recipes

Find the closest shop

Ingredients

300 g couscous
400 ml hot vegetable stock made with 1 vegetable stock cube
100 g bunch spring onions, washed, trimmed and finely sliced
30 g fresh flat-leaf parsley, leaves washed and roughly chopped
30 g fresh coriander leaves, washed and roughly chopped
100 g pomegranate seeds
Juice of 1/2 lemon
2 tbsp extra virgin olive oil

Method

1
Put the couscous in a large bowl and pour over the hot stock. Cover with cling film and set aside for 10 minutes.
2
Remove the cling film and gently fluff up the couscous with a fork. Stir in the spring onions, herbs, pomegranate seeds, lemon juice and olive oil. Serve with the tagine.

Nutritional Details

Each serving provides

Energy 996kj 238kcal 12%
Fat 6.1g 9%
Saturates 0.8g 4%
Sugars 3.8g 4%
Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 398kj/95kcal

Each serving provides

39.5g carbohydrate 1.2g fibre 5.8g protein

What does this mean?

Also in these Scrapbooks

Image: Lemony lentil salad with griddled halloumi

24 Items

Light and simple dishes for spring

Scrapbook

349 people have saved this scrapbook

Image: Roasted duck salad with quinoa and blackberry

44 Items

In season: January

Scrapbook

213 people have saved this scrapbook

50 Items

Splendid spring onion recipes

Scrapbook

43 people have saved this scrapbook

Show me more

Nutritional Details

Related Recipes

Also in these Scrapbooks