Jewelled Cous Cous

Jewelled Cous Cous

5 June 2017

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





Preperation Time

10 Minutes

Cooking Time

10 Minutes


3 tsp olive oil

2 spring onions


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


1Heat 1 teaspoon of olive oil in your Circulon saucepan and fry the spring onions and peppers over medium-low heat for 2-3 minutes

2Add 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

3Meanwhile, 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

4Tip 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

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