Jewelled Couscous In A Jiffy

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11 Ingredients

Number of servings

6

300grams couscous
1 pinch freshly ground black pepper
2-3tablespoons pomegranate seeds (to serve)
1 1/2tablespoons olive oil
1tablespoons powdered vegetable stock
50grams pine nuts
100grams dried apricots, finely chopped
1 handful large coriander leaves, finely chopped
4 1/2tablespoons extra virgin olive oil
1 lemon, juice only
1 pinch salt

Description

A salad that needs no cooking at all. Make the evening before, then pack in a lunchbox for a healthy weekday lunch.

Method

Step 1 of 5

Boil a kettle. Put the couscous into a bowl and drizzle over the olive oil. Rub it into the couscous, scatter over the powdered vegetable stock (if using), and mix it in.

Step 2 of 5

Pour over 525ml of boiling water (if using powdered stock) or hot vegetable stock, and stir briefly. The liquid should just cover the couscous. Immediately seal with cling film.

Step 3 of 5

Leave for 5 minutes, then test the grains, which should be nearly soft, and all the water soaked in. Fork over the couscous and leave it to cool, forking it occasionally to separate the grains.

Step 4 of 5

Meanwhile dry-fry the pine nuts in a non-stick frying pan over a medium heat, stirring, until they colour. Be careful, as they can burn quickly. Set aside to cool.

Step 5 of 5

Toss together the cooled couscous, pine nuts, apricots, and coriander. Mix in the extra virgin olive oil and lemon juice and season to taste. Scatter over the pomegranate seeds to serve.