I love cous cous and I’m ashamed to say that for a long time I reached for the ready made stuff at the supermarket as I hadn’t made it before.
But believe me when I say that you’ll never buy the ready-made stuff again once you’ve found your magic flavour combinations!
There’s so much you can do with cous cous and this recipe is a great place to start.
his is one of the many lean recipes that I’ve created where flavour and simplicity are key. There are hundreds of lean recipes in my app The Lean Cook with adjustable calories and macros.
Ingredients for 4 servings
|200 g||cous cous, dried||1||vegetable stock cube||350 ml||boiling water||1||orange, juice only||50 g||spring onion||20 g||fresh coriander, chopped||20 g||fresh flat leaf parsley, chopped||20 g||pumpkin seeds||50 g||pomegranate seeds||20 g||extra virgin olive oil|
- Dissolve the stock cube in the boiled water to make your stock.
- Place the dried cous cous into a bowl and pour over the stock. No need to stir at this point.
- Cover with clingfilm and leave to stand for approximately 10 minutes.
- While the cous cous is doing it’s thing, finely chop the spring onion and set aside.
- When the time’s up, fluff the cous cous with a fork and leave it to cool for around 30 minutes.
- Uncover the cooled cous cous and pour over the freshly squeezed orange juice and mix the grains throughly.
- Add the chopped herbs and spring onion and give another mix before adding off with the pumpkin and pomegranate seeds.
- Finish off with a Jamie Oliver style glug of extra virgin olive oil and there you have it!
- I like to use low salt stock cubes.
- Feel free to use chicken stock cubes if you prefer.
- To intensify the orange flavour, grate the orange zest and add it before juicing the orange.
- I like to use whatever herbs are to hand so don’t be afraid to mix it up!