Today’s recipe is a lovely side dish I made last week and served with some minted lamb meatballs and a harissa and yogurt dip. I actually bought my meatballs from the butchers, otherwise I would share that recipe too because this cous cous went really well with the Moroccan flavours.
I absolutely love pomegranates and always associate them with Christmas. However, I have spent my entire life peeling them painfully slowly by hand until Ian showed me the wooden spoon trick this week and I am a total convert! If you don’t know what I’m talking about, you simply slice a pomegranate in half and bang on the skin with a wooden spoon to dislodge the seeds. I think this was a Nigella tip – was anyone else as shocked as me by her being in the news this week?! Anyway…
This cous cous dish can be served warm or chilled and although it would be perfect for a summer BBQ, I think it makes a nice change to have something fresh and vibrant in winter too!
Enough cous cous for 2 people
Seeds from one pomegranate
2 roasted beetroots (not the stuff in vinegar!), cubed
About 100g of feta cheese, crumbled or diced
Fresh coriander, chopped (you could also use fresh mint and parsley)
Salt and pepper
Squeeze of lemon
How to make it
- Make your cous cous following the simple instructions on the packet
- Mix through the pomegranate seeds, beetroot, feta cheese and coriander
- Season to taste and finish with a squeeze of fresh lemon