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: 4people

What 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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