Pomegranate and herb cous cous

The perfect partner to Moroccan feasts, this jewel-flecked cous cous has plenty of vibrant flavour.

Serves: 4

Preparation time:  15 minutes

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You will need

  • 300g cous cous
  • 400ml hot vegetable stock, made with 1 stock cube
  • 100g bunch spring onions, washed, trimmed and finely sliced
  • 28g pack fresh flat leaf parsley, leaves washed and roughly chopped
  • 31g pack fresh coriander, leaves washed and roughly chopped
  • 100g pomegranate seeds
  • ½ lemon, juice only
  • 2 tablespoons extra virgin olive oil
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Recipe Information

Step by step guide to making Pomegranate and herb cous cous

  1. Put the cous cous in a large bowl and pour over the hot stock. Cover with cling film and set aside for 10 minutes.
  2. Remove the cling film and gently fluff up the cous cous with a fork.
  3. Stir in the spring onions, herbs, pomegranate seeds, lemon and olive oil.

Cook's tip: This vibrant cous cous makes a great partner to our Chicken and green olive tagine.

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Nutritional information for Pomegranate and herb cous cous

Nutritional information for Pomegranate and herb cous cous

Nutrition type per serving
Calories 362 kcal
Total Fat 6.4g
Saturated Fat 1.3g
Salt 0.13g
Sugar 4.2g

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