Herby couscous with citrus & pomegranate dressing

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• JOOLES

  23 June 2009

  JOOLES rated and commented on this recipe

  

  Ive not cooked with cous cous before, could this be made ahead and eaten cold????

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• JOOLES

  23 June 2009

  JOOLES commented on this recipe

  Just to add: if this can be made up and eaten cold would it be ok to add the liquid ingredients such as the orange juice, white wine vinegar and olive oil stir through and then leave it till ready to be eaten or would it be better to add the liquids just before serving??? im going to a BBQ soon and would like to take this with me.

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• cakeanyone?

  04 October 2009

  cakeanyone? rated and commented on this recipe

  

  Really enjoyed this. Used chicken stock instead of water and added chopped bunch of spring onions. Also used parsey instead of coriander (didn't bother with the pomegranate). Jooles - probably way too late but this is lovely cold - as it only takes about 5 mins to make, I'd make it fresh and take it to the BBQ)

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• Dory6

  16 October 2010

  Dory6 rated and commented on this recipe

  

  Like Sarah M, I used a chicken stock cube and chopped parsley! Lovely with Lamb and apricot tagine. I also put some flaked almonds in mine. And so quick and easy too.

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• Aj21010

  15 November 2010

  Aj21010 rated and commented on this recipe

  

  Really bland - will definitely be using the chicken stock and flaked almonds next time.

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• sami_23

  23 June 2011

  sami_23 rated and commented on this recipe

  

  Always use this recipe for serving with my butternut squash tagine, real crowd pleaser and can be made very quickly in mamouth portions for easy buffet style meal. I tend to wack in a huge handful of both corriander and mint to pep up the cous cous. If you don't have pomegranates I've also found dried raisins /cranberries as a good alternative. Is also great the next day with some cubes of feta chopped and thrown in.

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• freshCream

  08 May 2012

  freshCream commented on this recipe

  Question: Why cant we pour the OJ/oil etc. mix into the couscous to fluff it up rather than boiling water? wont it fluff up if the liquid is cold?

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• Dee

  08 July 2012

  Dee rated and commented on this recipe

  

  Served this as a side salad - really nice -the pomegranate seeds really made the difference - will be making again

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• Lyns

  13 August 2012

  Lyns rated and commented on this recipe

  

  Very tasty & so simple to make. I wanted something light for lunch so made this to eat on its own. I wasn't sure that there would be sufficient flavour from the ingredients alone so made it with vegetable stock instead of plain boiling water. The saltiness from the stock worked very well against the sweetness from the pomegranate and orange juice. I'll definately make this one again.

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• Moira Shaw

  13 December 2012

  Moira Shaw commented on this recipe

  Thus is an amazing couscous recipe! I agree with others, chicken stock is better than water. The pomegranate seeds add so much to this dish, don't be tempted to reduce the amount. Brilliant with Lamb Tagine.

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Ingredients

• 200g couscous
• 5 oz 150g pack pomegranates seeds
• handful chopped herbs (we used mint and coriander)
• juice 1 orange
• 2 tbsp each white wine vinegar and olive oil

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Vegetarian, Low-fat

Ingredients

• 200g couscous
• 5 oz 150g pack pomegranates seeds
• handful chopped herbs (we used mint and coriander)
• juice 1 orange
• 2 tbsp each white wine vinegar and olive oil

PER SERVING

189 kcalories, protein 4g, carbohydrate 32g, fat 6 g, saturated fat 1g, fibre 1g, sugar 6g, salt 0.01 g

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