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Jewelled Couscous

30/08/2018 - Main Courses

Serves 8
Ingredients
200g Couscous
Chicken Stock approx. 400ml – I use knorr bouillon powder but any good bought or homemade stock works.
1tsp Olive Oil
40g Dried Cranberries roughly chopped
40g Bright Green Pistachios roughly chopped
50g Pomegranate Seeds
25g Coriander Chopped                     
25g Parsley Chopped
For the dressing
25ml Olive oil
25ml Lemon Juice
1tsp Cumin

Make up the Couscous
I make up twice as much hot Chicken Stock as Couscous – so 400ml for 200g, and pour it over the Couscous – but stop once the couscous is just covered. I then add a couple of tsp of olive oil, stir once and cover for 15 minutes with cling film. Once fluffed up fork through the Couscous (and if it is clumpy I use the tips of my finger to rub away the clumps – very much like rubbing in flour and butter when making pastry.) Allow to cool.
Then stir in the Cranberries, Pomegranate and Pistachios and then the herbs.
Check for seasoning depending on the chicken stock you may or may not need to add a little salt to the dressing.
Finally for the dressing
Stir together the lemon juice, olive oil and cumin (and salt if needed) and stir through the Couscous.
Serve at room temperature.