Recipe Of The Week – Jewelled Couscous

  • 200g Cous Cous,

  • 300ml Stock,

  • 1 Onion,

  • 1 Pepper,

  • 1 Orange

  • Handful of Frozen Peas,

  • Handful of Sweetcorn,

  • Handful of Pomegranate,
  • 1 Tsp Cumin,

  • 1 Tsp Garam Masala,

  • 1 Tsp Coriander,

  • A Few Knobs of Butter,


1. Dice Onions and Peppers

2. Fry onions in plenty butter then add cumin, coriander and garam masala.

3. Add peppers, fry for a minute, then add the rind and juice of an orange.

4. Add low salt stock and bring to the boil, simmer until peppers are soft.

5. Add frozen peas, sweetcorn and pomegranate seeds and simmer for a further couple of minutes until all vegetables are suitably cooked. (TOP TIP – at this point, the vegetables and liquid can be cooled and refrigerated/frozen until needed. Just return liquid to the boil when using)

6. Pour in couscous, stir and cover for five minutes.

7. Drop a few knobs of butter on top, fluff with a fork and serve.

Serves 4.