PRE­PARE JEW­ELLED COUS­COUS

The Irish Mail on Sunday - TV Week - - BODY & SOUL -

Soak 250g cous­cous in 250ml boil­ing water for 4 mins. Chop 100g each of dried apri­cots and dates with a hand­ful each of pars­ley and mint. Stir through the cous­cous with the juice of 1 lemon; top with pome­gran­ate seeds. Great with meat or fish. Serves 4.

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