Mediterranean Couscous
Serves: 4
Cost CuttingEco FriendlyGluten FreeQuick Make
glorious spread that’s straight from the Med!
Ingredients:
1 Kallø Organic Vegetable Stock Cube250g 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 Greek yoghurt
1 tsp harrisa paste
Half a lemon, juice of
method:
- Dissolve 1 Kallø Organic Vegetable Stock Cube in 500ml of boiling water and use to make the couscous, as per the packet instructions.
- 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.
- Put the lemon juice and a good splash of of olive oil into the couscous and mix using a fork.
- 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.
- Mix together the dressing ingredients and serve with the couscous.
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