Lemon and Parsley Couscous

Lemon and Parsley Couscous

Lemon and Parsley Couscous

Prep Time
15 Minutes
Cook Time
5 Minutes
Ingredients
12
Spice up healthy eating with this zingy Moroccan dish. Couscous is a wonderfully versatile ingredient that makes the perfect base to a whole range of dishes. In this recipe, adding the peppery parsley, hot chili and garlic while the couscous cooks means that the grain absorbs and locks in as much flavour as possible. Bring some colour to the table by adding crunchy spring onions, plump tomatoes and punchy pomegranate seeds – all brought together with a drizzle of lemon juice. To finish, top it all with some golden slices of halloumi cheese for a tasty lunch you can take on the go.
Ingredients
  • 250 gram (9 ounce) couscous

  • 400 millilitre (13 fluid ounce) vegetable stock

  • 1/2 teaspoon Garlic Granules

  • 2 tomatoes, roughly chopped

  • 100 gram (4 ounce) pomegranate seed

  • 75 gram (3 ounce) spring onions, finely sliced

  • 2 tablespoons Flat Leaf Parsley

  • 1/2 teaspoon Chilli Flakes

  • 1 tablespoons olive oil (optional)

  • 125 gram (5 ounce) light halloumi cheese (optional)

  • 3 tablespoons lemon juice

  • Schwartz Sea Salt and Black Pepper to season

Key Products
Garlic Granules

Product Information

£ 1.80/unit,47g
Flat Leaf Parsley

Product Information

£ 1.69/unit,3g
Chilli Flakes

Product Information

£ 1.98/unit,29g

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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