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
- 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.
- Separate the grains with a fork.
- 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.
- Add to the couscous, along with all the other remaining ingredients.
- Season to taste, with lots of sea salt & freshly ground black pepper.
- Drizzle with olive oil and mix well again. Serve.