Jewelled Cous Cous

Jewelled Cous Cous

Quick and easy cous cous recipe, great for a healthy lunch

Serves: 4
Preparation Time: 10 minutes
Cooking Time: 10 minutes


  • 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


  1. 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
  2. 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
  3. 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
  4. 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
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