Jewelled Cous Cous
From Parfait 13 years ago
- 30mins to make
- Serves 4-6
Great with a tangine, bbq really tasty and looks great
Ingredients
- • 1 pound 2 ounces (500 grams) couscous shopping list
- • 2 3/4 ounces (75 grams) golden sultanas shopping list
- • 1/4 teaspoon ground cinnamon shopping list
- • 1/2 teaspoon paprika shopping list
- • 1/2 teaspoon ground cumin shopping list
- • 1/2 teaspoon ground coriander shopping list
- • 2 teaspoons salt shopping list
- • 1 pint 9 fluid ounces (800 ml) freshly boiled water shopping list
- • salt shopping list
- • Freshly ground black pepper shopping list
- • 1 pomegranate shopping list
- • Small handful fresh cilantro leaves (coriander), chopped shopping list
How to make it
- • Place the couscous, sultanas, spices and salt into a microwave-proof bowl and mix well. Add the freshly boiled water to the bowl and then cover the bowl with cling film. Leave the mixture to sit for 10 to 15 minutes, or until the water has been absorbed by the couscous. Remove the cling film from the bowl and stir the couscous with a fork to separate the grains. Stir the mixture again and season, to taste, with salt and freshly ground black pepper. Transfer the couscous to a serving dish.
- • Slice the pomegranate in half and extract a good quarter of the seeds. Place them onto the couscous. Sprinkle the chopped cilantro (coriander) over the top.
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