Recipe
Pomegranate & Pistachio Couscous
A bright Moroccan-inspired couscous salad with pomegranate, pistachios, mint and a lemon-honey dressing.
Ingredients
Method
15 mins prep5 mins cook20 mins total
Put the couscous in a heatproof bowl with the salt and lemon zest. Pour over 250ml boiling water, cover with a plate and leave for 5 minutes.
Fluff the couscous well with a fork, then let it cool for a few minutes so the herbs stay bright.
Whisk the lemon juice, olive oil, honey and black pepper together in a small bowl. Taste and adjust with a little more salt or lemon if needed.
Stir the spring onions, mint, pomegranate seeds and most of the pistachios through the couscous.
Pour over the dressing and toss gently until everything is evenly coated.
Spoon onto a serving plate and finish with the remaining pistachios and a few extra pomegranate seeds.
Notes
Use vegetable stock instead of water for a little more savoury depth.
If making ahead, add the pistachios just before serving so they stay crisp.
For a vegan version, swap the honey for maple syrup or agave.
About this recipe
This pomegranate and pistachio couscous is a fresh, colourful side dish that works with grilled meat, roasted vegetables or a simple mezze-style lunch.
The couscous is lightly fluffed rather than heavy, then tossed with sweet pomegranate seeds, crunchy pistachios, spring onions, mint and a sharp lemon-honey dressing.
