A deliciously light, yet substantial side to complement any grill or barbecue, particularly lamb.
Quantities serve 2-3 as a side. This should be prepared in advance as it benefits from a couple of hours in the refrigerator.
Ready
- 1 ¼ cups couscous
- 1 cup boiling water
- the seeds of 1 pomegranate
- 1 small spring onion (scallion), finely chopped
- a handful of fresh mint leaves, finely chopped or ¼ tsp finely ground dried mint
For the dressing
- the juice and zest of ½ lemon
- ¼ tsp turmeric
- ¼ tsp coriander seeds, toasted and freshly ground
- 2 pinches salt
- 3 grinds black pepper
- ¼ cup olive oil
- 1 tsp good orange marmalade
Set
- bowl
- plate to cover bowl
- jam jar
Go
- Soak the couscous in the boiling water for exactly 10 minutes covered with a plate.
- Meanwhile, mix the dressing in a jam jar and shake well.
- When the couscous is ready, fluff with a fork then mix in the remaining ingredients and the dressing.
- Refrigerate for at least 2 hours.