What you'll need
- 1 big pomegranate
- 200g couscous
- 250ml chicken stock
- Salt and freshly ground black pepper
- 2 lemons, juice only
- 6 tbsp olive oil
- 2 tbsp chopped mint
- 2 tbsp chopped coriander
Time: 20 mins
Start off by prepping your pomegranate. This is actually easier than a lot of people would have you believe: all you need to do is cut the fruit in half, and give the pomegranate a good whack to get most of the seeds out. Scoop out the remaining seeds with a spoon, being sure to avoid the bitter white membrane.
Put the dry couscous in a bowl, and cover with boiling stock before stirring in the lemon juice and olive oil. Season liberally with salt and pepper, then cover with cling film and leave for 15 minutes. After this time, remove the film, and fluff it all up with a fork. Allow to cool.
Stir in the chopped herbs and all the pomegranate seeds. Season with more salt and pepper, and add a decent drizzle of lemon juice and olive oil. Serve as a side, or as the main feature of a summery picnic lunch.
For the perfect wine pairing, crack open a bottle of the refreshing, characterful, and packed-full-of-sunshine Rosé is the New Black 2018. This is a versatile wine that goes well with couscous dishes! Yum!
There you have it -- a special recipe for Classic Moroccan Couscous!
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