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Jewelled couscous

Serve your grain with cucumber, apricot, peppers, olives and tomatoes then drizzle with lemon-infused oil for a mellow finish

  • Prep: 12 mins
    Plus soaking no cook
  • Serves 10
  • Easy
  • Serves 10
  • Easy
  • Calories 249
  • Carbohydrates 40
  • Saturated Fat 1
  • Sugar 20
  • Protein 6
  • Fat 7
  • Fibre 6
  • Salt 0.7

Nutrition per serving

  • Calories 249
  • Carbohydrates 40
  • Saturated Fat 1
  • Sugar 20
  • Protein 6
  • Fat 7
  • Fibre 6
  • Salt 0.7

Ingredients

  • 400g couscous
  • 2 tbsp lemon-infused oil
  • 500g soft dried apricots, chopped
  • 1 cucumber, deseeded and chopped
  • 1 large yellow pepper, deseeded and chopped
  • 140g pitted black olives, chopped
  • 140g sundried tomatoes, chopped
  • small bunch parsley, chopped
  • 12 cherry tomatoes, halved

Method

  1. Place the couscous in a bowl and cover with 700ml boiling water. Cover with cling film and leave for 10 mins, until all the liquid has been absorbed.

  2. Pour over the oil and some seasoning, mix and fluff up the couscous with a fork.

  3. Gently stir through the remaining ingredients and serve.

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