Avoca's Moroccan cous cous

Prep: 15 mins

Cook: 5 mins

250g cous cous

250ml boiling water

Knob of butter

1 red and 1 green pepper
2 celery sticks, thinly sliced and chopped

2 spring onions – finely chopped
2 tsp ground coriander
1 tsp ground cumin
1/2 tsp chilli powder
100g raisins
125ml olive oil
4 tbsp white wine vinegar
1 bunch coriander
1 bunch flat-leaf parsley

1 pomegranate (optional)

Boil the kettle. Put the cous cous into a mixing bowl with the butter and pour the hot water over it. Leave to stand for 5 minutes. Use a fork to fluff it up and break up any large lumps.

Cut the peppers down the centre – remove the stalk and seeds and dice finely. Add the pepper to the couscous along with the celery and spring onions.

Pour the oil into a frying pan and add the ground cumin, coriander, chilli powder, raisins. Warm gently over a moderate heat for two minutes.

Remove from the heat, stir in the vinegar and pour this mixture over the couscous. Chop the parsley and coriander using both the leaf and stalks. Add the chopping herbs to the couscous and mix well. Season with pepper and salt and mix.

If using, cut the pomegranate in half, squeeze it gently and hit the back of the fruit with a dessert spoon allowing the seeds to fall gently over the cous cous. Mix well and transfer to your serving dish.

Serves
4

Preparation Time
15 minutes

Cooking Time
5 minutes

Main ingredients
Pasta & Noodles

Recipe Type
Easy, Entertaining, Family Dinners, Side Dish

Cuisine
Moroccan

Special Info
Nut free, Egg free, Vegetarian, Pregnant Mums, Dairy free

Level of Difficulty
Easy