There is divided opinion on the best way to make couscous.... i choose ease.. and i'm pretty sure after you've tried this fab method you will too! I designed this dish as a side for the 6 hour slow cooker Lebanese Lamb, but i'm pretty sure you'll want to make this for a light healthy midweek lunch once you see how fabulous it is.
It keeps really well in an airtight container in the fridge for up to a week which makes meal prepping a doddle!
Its packed with zingy citrus flavours, sweet pops of pomegranate and sharp tangy feta, a complete balance of flavours in every mouthful!
Ingredients
Seeds from 1 pomegranate
2 cups dried couscous
1 veg stock cube
1 tsp dried mint
1 tsp sumac
1 tbsp pomegranate molasses
Handful of fresh mint roughly chopped.
1 pack feta.
1 preserved lemon.
4 cups boiling water.
Method
1. Measure 4 cups of water into a saucepan (one with a good tight lid)
2. Add finely chopped preserved lemon, sumac, dried mint, and stock cube and bring to the boil.
3. Add the couscous, stir well, bring back to the boil, turn off the heat and put the lid on.
4. Leave for at least 10 mins. Its best to put a couple of tea towels over the pan to keep it all piping hot.
5. Just before serving stir through crumbled feta, pomegranate and fresh mint.
Serve as a light lunch, or as a delicious side dish to my 6 hour slow cooker Lebanese Lamb.
As always feel free to add your own delicious additions.
I love to see what you've been unto in the kitchen so if you have any ideas or thoughts i would love to hear from you!