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Jewelled Giant Couscous

  • Prep Time
    10 MINS
  • Cook Time
    6 MINS
  • KCals 131
  • Carbs 21G
  • WW Points:
  • 5 Green
  • 5 Blue
  • 5 Purple
6 Servings

Ingredients

  • 300 g dried giant couscous
  • 1 vegetable stock cube dissolved in 500ml boiling water
  • 1 large carrot coarsely grated
  • 1/2 cucumber diced into 1/2cm cubes
  • 300 g cherry tomatoes quartered
  • 200 g pomegranate seeds
  • 1 pepper deseeded and finely diced
  • 2 spring onions green and white finely chopped
  • 1 tbsp balsamic vinegar
  • 2 tsp sumac
  • 1 tsp lemon juice
  • small handful fresh mint leaves finely chopped
  • salt and pepper to taste

Instructions

  1. Add the giant couscous and stock to a saucepan and simmer over a medium heat for 6 minutes. When cooked, the couscous will have doubled in size and absorbed the water. Don’t overcook it as it will become gluey and stick together.

  2. Set the cooked couscous aside to cool.

  3. Mix the cooled couscous and the rest of the ingredients together.

  4. Season with salt and pepper to taste and serve.