Jewelled Couscous with Puy Lentils and Pomegranate
Created on 30th May 2022
Treat yourself like royalty with this exotic, jewelled couscous substantial enough for a main or an extremely generous side dish.
The ingredients and instructions for Jewelled Couscous with Puy Lentils and Pomegranate are as follows:
INGREDIENTS
Serves 8200g couscous
250ml hot vegetable stock
250g ready-cooked puy lentils
100g sultanas
80g pomegranate seeds
70g pistachio nuts, chopped
70g raw almonds, chopped
50g pine nuts, toasted
2 cloves of garlic, finely chopped
2 tbsp Pomora extra virgin olive oil
1 red onion, finely chopped
1 tsp whole cumin seeds, toasted and ground
1 handful fresh mint leaves, finely chopped
1 handful fresh parsley, finely chopped
½ tsp ground turmeric
½ lemon, juice only
Fresh coriander leaves to garnish
INSTRUCTIONS
1. Place the couscous into a bowl along with the turmeric, half the olive oil and hot vegetable stock.
2. Cover the bowl and leave it to sit for 10 mins before fluffing the grains apart with a fork.
3. Gently sauté the onion and garlic in the remaining olive oil until soft and then stir into the couscous.
4. Stir in the cumin, puy lentils, pine nuts, almonds, pistachios, sultanas and pomegranate seeds.
5. Add the finely chopped herbs, the lemon juice and a further drizzle of olive oil. Season with salt and pepper to taste.
6. Transfer to a serving dish and garnish with the coriander leaves.
The recipe for Jewelled Couscous with Puy Lentils and Pomegranate uses Pomora extra virgin olive oil and was created by Elizabeth’s Kitchen Diary.