Serves 4

Preparation time 10 Minutes

Cooking time 10 Minutes


1. Heat 1 teaspoon of olive oil in your Circulon saucepan and fry the spring onions and peppers over medium-low heat for 2-3 minutes

2. Add 225ml boiling water and the vegetable stock and bring to a boil. As soon as the water boils, turn off the heat and stir in the cous cous. Cover with the lid and leave to absorb for 6-7 minutes

3. Meanwhile, remove the seeds from the pomegranate – cut in half horizontally then hold over a bowl and bash with a heavy spoon until all the seeds fall out

4. Tip the cous cous into a serving bowl and stir through the orange flesh, remaining olive oil and pomegranate seeds. Season with black pepper and scatter over the mint before serving

Roast Patatoes

A bright Sunday roast isn't complete without roasties!


After a hot curry there's nothing like a cool serving of Kulfi to calm the taste buds. If you haven't tried it before do give it a try - it's similar to ice cream but a little denser



  • alka dey

    Really easy, quick and yummy. . Would recommend more olive oil though.

  • aishwarya

    Good recipe, far superior to supermarket salads. so fresh n simple. Perfect for a sunny day

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