Cous­cous with wa­ter­cress, pep­pers & pome­gran­ate

AMAZ­ING FOR MOP­PING UP JUICES FROM THE ROAST CHICKEN

The Simple Things - - | GATHERING -

Serves 8

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

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