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Pomegranate and Pea Couscous

Pomegranate and Pea Couscous

Pomegranate and Pea Couscous

  • Prepare time20 minutes
  • ServesServes 6
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Ingredients

Product used:
Baby Peas 500g
1 cup of McCain Peas – cooked as per packet instructions
  • 1 ½ cups cous cous
  • 1 cup hot chicken stock
  • 1 cup boiling water
  • 1 tbs butter – melted
  • ¼ cup flaked almonds – lightly toasted
  • 1 cup fresh mint leaves
  • ¼ cup dried cranberries
  • 1 pomegranate – seeds (arils) only, membrane discarded
  • 2 shallots – ends trimmed and finely sliced
  • 2 tbs olive oil
  • 2 tbs apple cider vinegar
  • 2 tbs fresh lemon juice
  • 2 tsp ground cumin

Method

1.Place melted butter and cous cous in a medium heatproof bowl, add liquid, cover and let sit for 2-5 minutes or until liquid is fully absorbed. Remove cover and use fork to fluff and separate the cous cous grains.
2.Meanwhile, place olive oil, apple cider vinegar, lemon juice and cumin in a small bowl and mix well to combine.
3.Place McCain Peas, almonds, mint leaves, cranberries, shallots and pomegranate seeds into a large mixing bowl, add cous cous and dressing, toss gently to combine. Refrigerate until ready to serve.