• 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


  1. 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. 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

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