Jew­elled cous­cous

Essentials (South Africa) - - FOOD | WEEKEND KITCHEN -

Serves 8 Ready in 10 min

200g cous­cous

1 tbsp olive oil

100g pomegranat­e seeds Juice of 1 lemon

3 spring onions, finely sliced Hand­ful of flat-leaf pars­ley

1 Put the cous­cous in a pan and cover with boil­ing wa­ter. Re­turn to the boil, then sim­mer for 6 min. Drain well, coat in a lit­tle oil and leave to cool. Stir in the pomegranat­e seeds, lemon juice, spring onions and pars­ley. Sea­son.

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