Herby Cous Cous


Cous cous really is the quickest base for any supper, it’s already cooked so you are just rehydrating it with boiling water. I added boiling hot vegetable stock, for added flavour (I am using homemade from my freezer but no salt stock from a cube is fine too). Just follow the packet instructions in terms of quantity and liquid needed. Cover so the cous cous can absorb everything, and then gently break it up with a fork. 

I’m adding plenty of herbs, olive oil, lemon, black pepper and pomegranate seeds (not suitable for babies) for a seasonal touch. But you can add flaked meat or fish, or roasted vegetables to bulk it out into a really filling family meal, that takes minutes to throw together. 

  • 450ml homemade stock (chicken or vegetable)

  • 300g fine couscous

  • Olive oil 

  • Lemon, juice only

  • herbs, chopped (parsley, mint, dill)

  • black pepper 

  • pomegranate seeds (optional and not suitable for babies and small children, as could be a choking hazard)

Heat the stock in a pan, so that it is really hot. In a large bowl cover the couscous with the hot stock, until it is absorbed, cover the bowl and leave to sit. Follow the packet instructions here for the best results, if the quantities (cous cous: liquid ratio) vary adjust accordingly. When ready break up the couscous lightly with a fork.

Finally, mix in the herbs, lemon juice, olive oil and pomegranate (if using). The herbs should be added at the last minute if preparing in advance: turn the cous cous out onto a plate and serve at room temperature.  

riceMiriam Cooper