Jewelled Couscous

Jewelled couscous salad

Category: Main meal, Starter/snack, Snack/side dish, Salad | Serves: 6

Prep time: 30 minutes | Cooking time: None


300g (10 1/2oz) wholewheat couscous

400ml (14 fl oz) hot vegetable stock

400g (14oz) can chickpeas, drained and rinsed

1 red pepper, deseeded and diced

1 bunch spring onions, chopped

85g (3oz) ready-to-eat dried apricots, chopped

4 Medjool dates, stoned and chopped

4 tbsp olive oil

1 tbsp freshly squeezed orange juice

1 tsp finely grated orange zest

2 tsp white wine vinegar

2 tsp clear honey

2 tbsp finely chopped coriander

Freshly ground black pepper, to taste

Seeds from 1/2-1 pomegranate (optional)

  1. Put the couscous in a heatproof bowl, pour over hot stock and stir. Cover with cling film and set aside for about 6 minutes (see packet directions) or until stock has been absorbed.
  2. Meanwhile, combine chickpeas, red pepper, spring onions, apricots and dates in a large serving bowl. Put olive oil, orange juice and zest, vinegar, honey, coriander and black pepper in a small bowl. Whisk together.
  3. Fluff up couscous with a fork and add to chickpea mixture with dressing; stir well. Serve warm, cooled or chilled. Just before serving, sprinkle pomegranate seeds over salad (if using).

Cook's tips

  • Add 175-225g (6-8oz) cooked skinless boneless chicken, diced, to the salad, if you like.
  • Sprinkle over 2-4 tbsp toasted sesame, sunflower or pumpkin seeds, instead of pomegranate seeds.

Nutritional information

Jewelled Cous Cous Salad