Jewelled Couscous


This dish is fabulous all year round. I love it in the summer with a salad and ribs or lamb.  In the winter its wonderful with a tagine or stew, or even as an alternative side to a roast.

Or even have it alone for a wholesome lunch.

What you'll need

25g Butter (cubed)
3 Cloves Garlic (finely chopped)
1 Onion (finely chopped)
¼ cup of Pine-nuts and/or Pistachios
⅓ cup of Mint Leaves (finely chopped)
⅓ cup of Flat Leaf Parsley (finely chopped)
1 Orange, Juice and Zest
1 Pomegranate
7 Dried Apricots (chopped)
¼ cup of Goji Berries
¼ cup of Raisins
250g Couscous
400ml Stock (Chicken is my choice)
2 tbsp Olive Oil


Steam the Couscous

  1. Slowly soften the Onion and Garlic in a pan with a little olive oil over the lowest hear with the lid on.
  2. Place your dry Couscous in a roasting tin and pour over the oil, with you hands rub the oil all over the Couscous to make sure it is evenly coated.
  3. Pour over the stock and cover with tin foil tightly to simulate a lid.
  4. Place in the oven and bake at 150ºC for 15-20 mins.
  5. Remove from the oven and open the foil, fluffy up the Couscous with a fork and then fork through the butter cubes.


  1. Zest and juice the Orange and combine in a bowl with the other dried berries and fruits.
  2. If using Pistachios, coarsely chop. OR if using Pine-nuts light toast in a dry pan.
  3. Combine the dried fruit mix with the Pomegranate, Nuts and chopped Herbs to make the jewelled mix.
  4. Mix the Couscous with the jewelled mix season and serve!