Author Notes
Easy to make. Quick to alter. Couscous is a great option for quick meals —Kitchen Butterfly
Ingredients
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2 teaspoons
butter
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1 teaspoon
white part of spring onions, chopped
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1/4
of a red bell pepper, diced
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1
small, red chili pepper, deveined, deseeded and chopped (optional)
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1 teaspoon
cumin, rosted in a dry pan and coarsely crushed
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150 - 200 milliliters
Water
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1/4 - 1/2 teaspoons
Salt, or to taste
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150g
couscous
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20g
Flaked almonds
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20g
chopped coriander leaves and stem (cilantro)
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80g
Pomegranate seeds
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1 teaspoon
green part of spring onions, sliced into rings
Directions
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Heat 1 teaspoon of butter in pan and when melted, add the whites of the spring onions, the diced bell pepper, chili (if using) and the coarsely crushed cumin. Stir for couple of minutes, add the couscous and stir again.
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Add the water and salt, stir around and put a lid on the pan. Leave it for a minute or two and then turn off the heat and leave to stand for 4-5 minutes.
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Lift the lid, add the other teaspoon of butter. Use a fork to fluff up the grains.
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When ready to serve, toss in the chopped coriander, green bits of spring onions and the pomegranate seeds.
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Serve with a caramelised lemon vinagrette
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