- 200g couscous
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
- 5oz 150g pack pomegranate seeds
Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…
- handful chopped herbs (we used mint and coriander)
- juice 1 orange
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 2 tbsp each white wine vinegar and olive oil
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Place the couscous in a shallow bowl, then pour over 200ml boiling water. Cover the bowl with cling film, then leave for 5 mins until the couscous has swelled up and absorbed all of the water. Ruffle with a fork to separate the grains, then stir through the pomegranate seeds and herbs.
Make a dressing by mixing together the orange juice, white wine vinegar and olive oil, then stir into the couscous. Season well with salt and serve.
Larger supermarkets stock packs of fresh pomegranate seeds, but if you have difficulties finding them, use dried cherries or raisins instead.