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Image of dishes to serve with jewelled couscous.
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4.89 from 9 votes

Jewelled couscous with puy lentils and pomegranate

This jewelled couscous recipe is an easy Persian-inspired dish made with spiced couscous, nuts, fruits, herbs and pomegranate arils.
Prep Time15 minutes
Resting time5 minutes
Course: Side Dish
Cuisine: Middle Eastern
Servings: 16 servings
Calories: 277kcal
Author: Elizabeth

Equipment

Ingredients

Metric - US Cup Measures

Instructions

  • Place 250 grams couscous into a large mixing bowl along with 1/2 tsp ground turmeric, the zest and juice of 1 lemon and 4 tbsp olive oil. Pour over 300 ml vegetable stockand stir.
    Image of vegetable stock being poured into a bowl of dry couscous with turmeric and olive oil.
  • Cover the bowl with a clean plate and leave to sit for 5 minutes.
    Image of plate covering a bowl of couscous.
  • Toast 50 grams pine nutsin a dry pan until lightly browned (I used to add sauteed red onion, but I now add spring onions instead). Coarsely chop 100 grams pistachio nuts and 100 grams raw almonds.
    Image of sauteed red onions in a pan and toasted pine nuts in a second pan.
  • Fluff the couscous with a fork.
    Photo of fluffing couscous with a fork.
  • Add 250 grams ready-cooked puy lentils
    Image of a bowl of puy lentils being poured into a bowl of couscous.
  • Add the almonds, pistachios, pine nuts, 100 grams sultanas and 250 grams pomegranate seeds.
    Image of unmixed ingredients for jewelled couscous in a bowl.
  • Finely chop 4 spring onions, 25 grams fresh parsley and 25 grams fresh coriander leaves and add to the bowl. Season to taste with Shetland sea salt and freshly ground black pepper.
    Photo of hands chopping herbs to go into jewelled couscous.
  • Transfer the jewelled couscous to a serving dish and serve at room temperature.
    Image of jewelled couscous on a serving platter.

Video

Notes

For extra depth of flavour, you can toast the dry couscous first, before adding the vegetable stock. Simply place in a dry pan and toast gently over medium heat until lightly browned, and then continue with step one of the recipe.

Nutrition

Calories: 277kcal | Carbohydrates: 34g | Protein: 10g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.001g | Sodium: 81mg | Potassium: 274mg | Fiber: 8g | Sugar: 7g | Vitamin A: 335IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 2mg