Special Diet

  • 2 tablespoons olive oil
  • 1 mild onion, chopped
  • 2 garlic cloves, crushed
  • 300 ml (½ pint) vegetable stock
  • 500 g (1 lb) couscous
  • 1 pomegranate
  • 50 g (2 oz) pine nuts, toasted
  • 3 tablespoons chopped flat leaf parsley
  • 3 tablespoons chopped dill
  • 3 tablespoons chopped fresh coriander
  • grated rind and juice of 1 lemon
  • salt and pepper

Heat the oil in a large frying pan and cook the onion and garlic for about 5 minutes or until soft. Add the stock and heat, then add the couscous. Stir, cover and leave to steam over gentle heat for 5 minutes.

Meanwhile, take the seeds from the pomegranate, working over a bowl to catch any juice.

When the couscous is cooked, stir in the nuts and herbs and a little salt and pepper.

Mix together the pomegranate seeds and juice and lemon rind and juice. Spoon over the couscous just before serving.

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