Jewelled Couscous

Preparation info
  • Serves

    12

    • Difficulty

      Easy

    • Ready in

      15 min

Appears in
In the Mood for Entertaining

By Jo Pratt

Published 2009

  • About

Add some bling to the couscous with the addition of sparkly pomegranate seeds.

Ingredients

  • 800 g couscous
  • 6 tablespoons olive oil
  • 1.4 litres

Method

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.

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