Creamy goat's cheese with chive & pomegranate
Simply plonk this in the middle of the table and let your friends get to work, with chunks of bread for scooping
Jewelled couscous
Serves 8 - 10
Easy
Prep:
Plus soaking no cook
Serve your grain with cucumber, apricot, peppers, olives and tomatoes then drizzle with lemon-infused oil for a mellow finish
Skip to ingredients
- 400g couscous
- 2 tbsp lemon-infused oil
- 500g soft dried apricotchopped
- 1 cucumberdeseeded and chopped
- 1 large yellow pepperdeseeded and chopped
- 140g pitted black olivechopped
- 140g sundried tomatochopped
- small bunch parsleychopped
- 12 cherry tomatoeshalved
Nutrition: per serving (10)
- kcal249
- fat7g
- saturates1g
- carbs40g
- sugars20g
- fibre6g
- protein6g
- salt0.7glow
Method
step 1
Place the couscous in a bowl and cover with 700ml boiling water. Cover with cling film and leave for 10 mins, until all the liquid has been absorbed.
step 2
Pour over the oil and some seasoning, mix and fluff up the couscous with a fork.
step 3
Gently stir through the remaining ingredients and serve.
