Couscous
Item 1 of 1
- Side
- 4
- 30 minutes
This fresh and healthy couscous recipe goes brilliantly with any number of main course meals –marinated lamb, grilled chicken breast, falafel wraps and roasted vegetables just a few examples. Paul Heathcote's recipe for this Middle Eastern favourite is quick and easy to follow, making it a great midweek dinner or lunch and perfect for picnic or barbecue sides.
First published in 2015
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Ingredients
Metric
Imperial
- 125g of couscous
- 50g of fresh peas
- 25g of sweetcorn
- 25g of whole almonds
- 2 garlic cloves
- 1/2 onion
- 25g of butter
- 6 green olives
- 4 fresh mint leaves
- 50g of broad beans
- 25g of raisins
- sea salt
- black pepper, freshly ground
SAVE RECIPE
Method
1
Check the maker’s recipe for couscous and measure out the water for 125g of cous cous (recommendations vary slightly although it is normally around equal quantities).
2
Prepare the vegetables for the couscous. Start with the cooking and shelling the broad beans. Cook the sweetcorn and peas until tender
- 0g of fresh peas
- 50g of broad beans
- 25g of sweetcorn
3
Chop the onions and finely crush the garlic. Add them both to a thick-bottomed pan with the butter and gently fry them for a couple of minutes
- 1/2 onion
- 2 garlic cloves
- 25g of butter
4
Add the cooked peas, beans and corn to the onions and garlic. Chop the olives and add them to the mixture along with the raisins and the whole almonds
- 25g of whole almonds
- 25g of raisins
- 6 green olives
5
Add the water, bring to the boil and remove from the heat
6
Chop the mint and add along with the couscous. Give a good stir before placing a lid on top and leave for 3 minutes
- 4 fresh mint leaves
- 125g of couscous
7
The cous cous will now be cooked, season with sea salt and freshly milled pepper.
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