Serve this Mediterranean couscous recipe al fresco and accompany with chicken skewers for a healthy and summery dish. Pop your leftovers in some tupperware and enjoy for lunch the following day.
Serves:
peopleWhat You’ll Need:
- 1 Kallo Organic Vegetable Stock Cube
- 250g couscous
- 200g baby leeks, sliced in half lengthways
- 200g baby courgettes, sliced in half lengthways
- Olive oil
- 1 lemon, juice of
- Salt and pepper
- 100g pomegranate seeds
- Small bunch of parsley, chopped
- Handful of flaked almonds, toasted
- For the dressing:
- 4 tbsp of Greek yoghurt
- 1 tsp of harrisa paste
- Half a lemon, juice of
What To Do:
- Dissolve 1 Kallo Organic Vegetable Stock Cube in 500ml of boiling water and use to make the couscous, as per the packet instructions.
- Heat a griddle pan on a high heat, brush the leeks and courgettes with a little olive oil and griddle in batches until lightly charred and tender – should be around 2 minutes on each side. Place on a tray to keep warm.
- Put the lemon juice and a good splash of of olive oil into the couscous and mix using a fork.
- Gently mix in the charred vegetables and season with salt and pepper. Scatter over the pomegranate seeds, parsley and toasted, flaked almonds and serve in a large bowl.
- Mix together the dressing ingredients and serve with the couscous.
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