This fresh and healthy cous cous recipe goes brilliantly with any number of main course meals--marinated lamb, grilled chicken breast, falafel wraps and roasted vegetables are just some of the pairings this cous cous would shine with. Paul Heathcote's recipe for this Middle Eastern favourite is quick and easy to follow, making it a great dish for those mid-week dinners and a fabulous side for barbecues and picnics
Check the maker’s recipe for couscous and measure out the water for 125g of cous cous (recommendations vary slightly although it is normally around equal quantities).
Prepare the vegetables for the couscous. Start with the cooking and shelling the broad beans. Cook the sweetcorn and peas until tender
Chop the onions and finely crush the garlic. Add them both to a thick-bottomed pan and gently fry them for a couple of minutes
Add the cooked peas, beans and corn to the onions and garlic. Chop the olives and add them to the mixture along with the raisins and the whole almonds
Add the water, bring to the boil and remove from the heat
Chop the mint and add along with the couscous. Give a good stir before placing a lid on top and leave for 3 minutes
The cous cous will now be cooked, season with sea salt and freshly milled pepper.
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