A glorious spread that’s straight from the Med!

Mediterranean couscous

  • Serves

    4 people
  • Time

    25 mins
A glorious spread that’s straight from the Med!

Ingredients

  • 1 Kallo Organic Vegetable Stock Cube
  • 250g couscous
  • 200g baby leeks, sliced in half lengthways
  • 200g baby courgettes, sliced in half lengthways
  • Olive oil
  • 1 lemon, juice of
  • Salt and pepper
  • 100g pomegranate seeds
  • Small bunch of parsley, chopped
  • Handful of flaked almonds, toasted
  • For the dressing:
  • 4 tbsp of Greek yoghurt
  • 1 tsp of harrisa paste
  • Half a lemon, juice of

This recipe uses either...

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How to make

  1. Dissolve 1 Kallo Organic Vegetable Stock Cube in 500ml of boiling water and use to make the couscous, as per the packet instructions.
  2. Heat a griddle pan on a high heat, brush the leeks and courgettes with a little olive oil and griddle in batches until lightly charred and tender – should be around 2 minutes on each side. Place on a tray to keep warm.
  3. Put the lemon juice and a good splash of of olive oil into the couscous and mix using a fork.
  4. Gently mix in the charred vegetables and season with salt and pepper. Scatter over the pomegranate seeds, parsley and toasted, flaked almonds and serve in a large bowl.
  5. Mix together the dressing ingredients and serve with the couscous.

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