Couscous

Couscous is one of those dishes that you either love or hate, and needless to say I love it, but it has to  be full of flavour and fresh herbs otherwise it becomes a really boring tasteless dish!

Its great served as a salad but equally great served with roasted salmon fillets that have just been cooked with a squeeze of lemon juice & some salt & pepper over them.

• 250g Couscous (dry weight)
• 300ml Boiling Chicken Stock/ Vegetable stock – my preference is Marigold Swiss Bullion if  you can get it otherwise Knorr or Oxo make great stock cubes and liquids.
• Handful raisins
• Red, green & yellow peppers, very finely diced.
• Juice from ½ lemon and ½ lime
• 1/2 Finely diced red onion
• Pomegranate seeds (optional, but they are delicious & really good for you)
• Chopped Coriander/ Cilantro
• Sea salt and freshly ground black pepper
• (Chili flakes, optional)
• Olive Oil

1. Pour the couscous into a large bowl, with the raisins.  Pour the hot chicken stock over and stir will.  Cover and leave to stand for 5 mins.
2. Separate the grains with a fork.
3. Cut the pomegranate in half and hit the back (skin side) of it with a large wooden spoon, to knock the little pink seeds into a bowl.
4. Add to the couscous, along with all the other remaining ingredients.
5. Season to taste, with lots of sea salt & freshly ground black pepper.
6. Drizzle with olive oil and mix well again.  Serve.