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Lemon and Parsley Couscous
Ingredients
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250 gram (9 ounce) couscous
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400 millilitre (13 fluid ounce) vegetable stock
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1/2 teaspoon Garlic Granules
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2 tomatoes, roughly chopped
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100 gram (4 ounce) pomegranate seed
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75 gram (3 ounce) spring onions, finely sliced
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2 tablespoons Flat Leaf Parsley
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1/2 teaspoon Chilli Flakes
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1 tablespoons olive oil (optional)
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125 gram (5 ounce) light halloumi cheese (optional)
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3 tablespoons lemon juice
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Schwartz Sea Salt and Black Pepper to season
Key Products
Instructions
- 1 Place all of the ingredients except for the olive oil, cheese and lemon juice in a large heatproof bowl, cover and set aside for 10 minutes.
- 2 If serving with Halloumi, heat the olive oil in a non-stick pan, slice the cheese and fry for 2-3 minutes on each side until golden.
- 3 Fluff the couscous with a fork and drizzle over the lemon juice, season to taste and lightly toss to combine the flavours. Serve with the grilled halloumi.
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