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Jewelled couscous

Jewelled couscous

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A star rating of 4.7 out of 5.9 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Plus soaking no cook
  • Easy
  • Serves 8 - 10

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

  • Freezable
  • Vegan
  • Vegetarian
Nutrition: per serving (10)
HighlightNutrientUnit
kcal249
fat7g
saturates1g
carbs40g
sugars20g
fibre6g
protein6g
low insalt0.7g
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Ingredients

  • 400g couscous
  • 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
  • 12 cherry tomatoes , halved

Method

  • STEP 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.

  • STEP 2

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

  • STEP 3

    Gently stir through the remaining ingredients and serve.

Goes well with

Recipe from Good Food magazine, August 2012

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Overall rating

A star rating of 4.7 out of 5.9 ratings
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