Lemon and Pomegranate Couscous

Lemon and Pomegranate Couscous

Chef Tom
No ratings yet
Course Side Dish
Servings 4 people
Calories 450 kcal


  • 1 large pomegranate
  • 7 oz couscous
  • 9 fl oz pints boiling low sodium chicken stock
  • sea salt
  • freshly ground black pepper
  • 2 lemons juice only
  • 6 tbsp olive oil
  • 4 tbsp fresh mint chopped


  • Cut the pomegranates in half and scoop out the seeds using a teaspoon and remove the white membrane around the seeds.
  • Place the couscous in a bowl. Pour the boiling stock or water onto the couscous and and mix in the olive oil and lemon juice. Season with sea salt and freshly ground black pepper.
  • Cover tightly with plastic wrap and allow the couscous to sit in a warm place for 5-10 minutes, or until the liquid has been absorbed. Remove the plastic and fluff the grains with a fork. Allow the couscous to cool completely.
  • Stir the chopped mint and pomegranate seeds into the couscous. Add more olive oil, salt, pepper and mint to taste.


Calories: 450kcalCarbohydrates: 57gProtein: 8gFat: 22gSaturated Fat: 3gSodium: 11mgPotassium: 352mgFiber: 7gSugar: 11gVitamin A: 212IUVitamin C: 37mgCalcium: 45mgIron: 1mg
Keyword side dish
Tried this recipe?Let us know how it was!

Recipe Rating

  • (0 /5)
  • 0 ratings

Related Recipes