Bejewelled Couscous

on | 2 min read


  • 2½ cups couscous
  • 1 lemon, juiced, and rind finely grated
  • 4 cups hot chicken stock
  • 1 Tblsp extra virgin olive oil
  • ½ cup frozen baby peas
  • 1 small red onion, finely chopped
  • 75g pomegranate arils
  • ¼ cup pistachios, chopped
  • ⅓ cup flat-leaf parsley, chopped
  • 2 Tblsps small mint leaves


  • Place the couscous in a large mixing bowl. Stir in stock, oil and lemon juice and mix well. Cover with cling wrap and set aside for 10 minutes.
  • Soak peas in hot water until thawed. Drain well.
  • Remove plastic from couscous and fluff using a fork. Toss through peas, onion, pomegranate, pistachio, herbs and lemon rind.
  • Serve in a clear bowl or dish to show the festive colours.

Serves 8

Preparation time: 15 minutes
Cooking time: 20 minutes

This recipe and 11 more were cooked all at once in a Belling Richmond. Check to see how we did it.