Serves: 4-6 Sides.
Time to Make: 30min.

Originating from North Africa, this popular dish has many variations across countries. We like it because of its simplicity and practicality. Couscous can be a good side dish, BBQ salad or eaten on its own. Although this recipe can serve 4 – 6 people, we like to make it just for 2 of us, as it can be easily stored in the fridge for the next couple of days.

INGREDIENTS

• 300 g x Couscous
• 160 x Mix of raisins and sultanas
• 100 g x Spring onions or chives
• 50 g x Parsley
• 50 g x Mint
• 1 l x Water
• 2 x Bay leaves
• 1 x Cucumber (large)
• 1 x Tomato (large)
• 1 x Pomegranate
• 1 x Vegetable stock cube
• 1/2 x Lemon (for fresh lemon juice)
• 2 tablespoon x Olive oil
• 1 teaspoon x Cinnamon
• 1 teaspoon x Salt

METHOD

Step 3: Pour the boiled stock, prepared in step 2, over the couscous dish, prepared in step 1. Cover it with double the amount of boiled stock, as it will be absorbed into couscous grains.

Step 4: Place a lid or cover over the dish, prepared in step 3, as couscous holds the heat of the boiled stock, which allows couscous to “cook”. Set this dish aside and go to the next step.

Step 5: Dice 1 large cucumber and 1 large tomato into small cubes. Deseed 1 pomegranate. Chop 50 g of mint leaves, 50 g of parsley and 100 g of spring onions or chives.

Step 6: Wait for the couscous dish, prepared in step 4, to cool down a bit. It should be between 20 to 30 minutes. Now mix all ingredients (from step 5) together with your couscous dish (from step 4), add 2 tablespoons of olive oil and half a lemon fresh juice. Enjoy!

Chef’s TIP:

Mixing Secret: It is much easier to mix all ingredients by using your clean hands than a spatula or spoon, as couscous easily sticks together.