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Lemon and pomegranate couscous Recipe

A summery and fresh couscous made with preserved lemons and pomegranate.

  • Preparation
    15mins
  • Cooking time
    1hr30
  • Rest time
    10mins
Rate this recipe
(2 votes) 4.4/5
Ingredients
Pour people
  • Water : 400 ml
  • Couscous : 300 g
  • Fresh coriander : 0.25 bunch
  • Pomegranate(s) : 1 whole
  • Maldon salt : 3 pinch(es)
  • Olive oil : 30 ml
  • Pickled lemon(s) : 1 whole
Method
  • 1. FOR THE COUS COUS

    Mix the olive oil and salt with the cous cous. Bring the water to the boil and pour over the cous cous mixture. Cover with clingfilm and allow the couscous to absorb the water. After about 10 minutes remove the clingfilm, break the couscous up with a fork. Season to taste and fold in the chopped coriander, pickled lemon and the pomegranate seeds.

  • 2. TO SERVE:

    Sprinkle with a few freshly chopped coriander leaves.

Chef's tip

«For the couscous experiment with different herbs such as mint or parsley or a combination. »

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