Copyright John Paul Urizar
www.johnpaulurizar.com.au
Cous cous is versatile and easy to prepare, but quite boring on its own. The game of adding flavour, colour and as many nutrients as you can makes recipes with cous cous great fun. This dish features a number of superheroes including my two favourites, parsley and almonds. The added pomegranate seeds add an unexpected blast of moisture to a grain that is often accused of being dry.
In a dry non stick frying pan, toast the almonds over a medium heat and set aside to cool. Using the same pan repeat the process with the cous cous until it's golden and fragrant. Transfer to a glass bowl.
Boil the water and rose water in a small pan. Pour the water and rose water over the cous cous. Cover with plastic wrap and set aside for 10 minutes. Once cool, separate the grains with a fork. Add the olive oil, almonds, chopped herbs, pomegranate seeds and seasoning. Combine well and serve.
This dish is great served with grilled lamb or fish. Any leftovers can be used for lunch with canned tuna or salmon.
Makes 6 servings
| Prep Time: | 15 mins |
| Cooking Time: | 20 mins |
| Ready in: | 35 mins |
Suitable for: |
|
| Dinner, Lunch | |
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| Nutritional Information - Per Serve | |
| Kj | 1256 kj |
| Calories | 300 kcal |
| Fat | 8.7 g |
| Saturated Fat | 0.8 g |
| Total Carbohydrate | 44.7 g |
| Total Protein | 9.5 g |
| Fibre | 1.8 g |
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