Jewelled couscous

Prep: 12 mins Plus soaking no cook


Serves 8 - 10
Serve your grain with cucumber, apricot, peppers, olives and tomatoes then drizzle with lemon-infused oil for a mellow finish

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Vegan

Nutrition: per serving (10)

  • kcal249
  • fat7g
  • saturates1g
  • carbs40g
  • sugars20g
  • fibre6g
  • protein6g
  • salt0.7g
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  • 400g couscous



    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • 2 tbsp lemon-infused oil
  • 500g soft dried apricot, chopped
  • 1 cucumber, deseeded and chopped
  • 1 large yellow pepper, deseeded and chopped
  • 140g pitted black olive, chopped
  • 140g sundried tomato, chopped
  • small bunch parsley, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 12 cherry tomato, halved


  1. Place the couscous in a bowl and cover with 700ml boiling water. Cover with cling film and leave for 10 mins, until all the liquid has been absorbed.

  2. Pour over the oil and some seasoning, mix and fluff up the couscous with a fork.

  3. Gently stir through the remaining ingredients and serve.

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Comments (5)

claudia21's picture

Good recipe, far superior to supermarket salads. I didn't have lemon infused oil so used lime juice as I had one, left out peppers as OH doesn't like them, but all other ingredients the same and blow me I had them all at home! I added fresh ground black pepper. I made about a quarter of the quantities, enough for a side for two.

mamma mia's picture

Fabulous receipe although I reduced the amount of dried apricots to 300g as too sweet for me; also used fresh baby plum tomatoes rather than sun-dried as prefer the fresher taste; its an adaptable receipe much recommended

Scandichick's picture

Really easy, quick and yummy. Works well with lamb. Have cooked it with sea bass and substituted the apricots for feta. Would recommend more olive oil though.

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