Herby couscous with citrus & pomegranate dressing

This colourful side dish goes beautifully with lamb chops, or Middle Eastern-style dishes

  • Prep:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 189
  • fat 6g
  • saturates 1g
  • carbs 32g
  • sugars 6g
  • fibre 1g
  • protein 4g
  • salt 0.01g


  • 200g couscous
  • 5oz 150g pack pomegranates seeds
  • handful chopped herbs (we used mint and coriander)
  • juice 1 orange
  • 2 tbsp each white wine vinegar and olive oil


Larger supermarkets stock packs of fresh pomegranate seeds, but if you have difficulties finding them, use dried cherries or raisins instead.


  1. Place the couscous in a shallow bowl, then pour over 200ml boiling water. Cover the bowl with cling film, then leave for 5 mins until the couscous has swelled up and absorbed all of the water. Ruffle with a fork to separate the grains, then stir through the pomegranate seeds and herbs.

  2. Make a dressing by mixing together the orange juice, white wine vinegar and olive oil, then stir into the couscous. Season well with salt and serve.

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