A tasty alternative to rice; serve either hot or cold. Couscous makes a good source of low-fat protein for vegetarians.
SERVES 4
PREP TIME 15 MINS
COOK TIME 0 MINS
Bowl
Fork
Whisk
Spoon
| 6 oz (175g) couscous |
| Boiling water, to cover |
| 1 red pepper, deseeded and chopped |
| 3.5 oz (100g) raisins |
| 3.5 oz (100g) dried apricots, chopped |
| 1/2 cucumber, deseeded and diced |
| 12 black olives, pitted |
| 2 oz (60g) blanched almonds, lightly toasted |
| 2 oz (60g) pine nuts, lightly toasted |
| 4 tbsp light olive oil |
| Juice of 1/2 a lemon |
| 1 tbsp chopped mint |
| Salt and freshly ground black pepper |
| 1. Put the couscous in a bowl and pour over enough boiling water to cover it by about 2.5cm (1in). Set aside for 15 minutes, or until the couscous has absorbed all the water, then fluff the grains up lightly with a fork. |
| 2. Stir in the pepper, raisins, apricots, cucumber, olives, almonds, and pine nuts. |
| 3. Whisk together the olive oil, lemon juice, and mint. Season to taste with salt and pepper and stir into the couscous. Serve at once while warm, or leave to cool. |
| Fat: 134.95 g | Fiber: 35.82 g |
| Iron: 13.63 mg | Sugar: 68.04 g |
| Calcium: 360.86 mg | Sodium: 1646.55 mg |
| Potassium: 3574.73 mg | Calories: 2535.54 kcal |
| Protein: 50.49 g | Vitamin A: 7694.11 IU |
| Vitamin C: 210.51 g | Carbohydrates: 274.67 g |
| Saturated Fat: 14.22 g | Cholesterol: 0 mg |