Couscous with watercress, peppers & pomegranate
AMAZING FOR MOPPING UP JUICES FROM THE ROAST CHICKEN
2 red bell peppers 2 yellow peppers 2 tbsp olive oil 500g couscous 50g watercress, roughly chopped 125g pomegranate seeds 2 tbsp chopped fresh coriander
1 Core and slice the peppers thinly lengthways, drizzle with olive oil, season, and place on a foil-covered roasting tray under a hot grill until they start to blacken (approx 20 mins). Leave to cool.
2 Pour the couscous into a shallow dish, drizzle with olive oil, season, and cover with boiling water. Place a large plate on top, or cover with foil, and let it sit for 20 mins to cook.
3 When the couscous is cooked, lightly fork it to fluff up the grains and stir through the chopped watercress, chargrilled peppers and pomegranate seeds (save a few to add on top).
4 Top with chopped coriander leaves and a handful of pomegranate seeds.
Dig-in, help-yourself dishes allow guests to go back for more between talks