Quick and easy cous cous recipe, great for a healthy lunch
Serves: 4
Preparation Time: 10 minutes
Cooking Time: 10 minutes
INGREDIENTS
- 3 tsp olive oil
- 2 spring onions, sliced
- ½ red pepper, finely diced
- 200g cous cous
- 225ml boiling water
- 1 quality vegetable stock cube
- 1 pomegranate
- 1 orange, peeled and chopped
- black pepper
- small handful fresh mint leaves, roughly chopped
METHOD
- Heat 1 teaspoon of olive oil in your Circulon saucepan and fry the spring onions and peppers over medium-low heat for 2-3 minutes
- Add 225ml boiling water and the vegetable stock and bring to a boil. As soon as the water boils, turn off the heat and stir in the cous cous. Cover with the lid and leave to absorb for 6-7 minutes
- Meanwhile, remove the seeds from the pomegranate – cut in half horizontally then hold over a bowl and bash with a heavy spoon until all the seeds fall out
- Tip the cous cous into a serving bowl and stir through the orange flesh, remaining olive oil and pomegranate seeds. Season with black pepper and scatter over the mint before serving