Mediterranean Couscous
Serves: 2
Cost Cutting Eco Friendly Quick Make
Make the most of gorgeous fresh herbs with this Mediterranean couscous; it’s perfect for picnics and BBQs.
Ingredients:
1 Kallo Organic Vegetable Stock Cube250g couscous
200g baby leeks, sliced in half lengthways
200g baby courgettes, sliced in half lengthways
olive oil
juice of 1 lemon
salt and pepper
100g pomegranate seeds
small bunch of parsley, chopped
handful of flaked almonds, toasted
[hd]For the dressing[/hd]
4 tbsp of Greek yoghurt
1 tsp of harrisa paste
juice of half a lemon
method:
- Dissolve the stock cube in 500ml of boiling water and use to make the couscous.
- Heat a griddle pan, brush the leeks and courgettes with a little olive oil and griddle in batches until lightly charred and tender – should be around two minutes on each side. Place on a tray to keep warm.
- Put the lemon juice and a good splash of of olive oil into the couscous and mix using a fork.
- Gently mix in the charred vegetables and season with salt and pepper. Scatter over the pomegranate seeds, parsley and toasted, flaked almonds and serve in a large bowl.
- Mix together the dressing ingredients and serve with the couscous.
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