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12
Easy
15 min
By Jo Pratt
Published 2009
Add some bling to the couscous with the addition of sparkly pomegranate seeds.
Place the couscous in a very large bowl. Stir the olive oil into the hot stock and pour over the couscous. Stir briefly, cover with clingfilm and leave for about 5 to 10 minutes for all of the liquid to be absorbed. Fluff the couscous with a fork and leave to cool. Once cool, it can be left until the next day if necessary, to reheat when needed.