jewelled couscous

INGREDIENTS:

Serves 2:

+ 120g couscous
+ A pinch of saffron
+ 1 tbsp toasted almond slivers
+ 30g cooked petit pois
+ 1 tsp chopped parsley
+ 2 tsp rosewater
+ 2 tsp lemon juice
+ 1 tbsp pomegranate arils
+ Salt and pepper to taste
+ Optional dried rose petals to garnish

Optional:

+ Roots and Shoots Chickpea Butternut Tagine

METHOD:

STEP 1:

Add the saffron to a bowl along with the couscous and prepare the couscous as per package instructions.

STEP 2:

To a small bowl add the rose water, lemon juice, peas, pomegranate arils and mix.

STEP 3:

Pour the mix into the cooked couscous and stir until combined. Add salt and pepper to taste. Sprinkle the almond slivers, rose petals and chopped parsley over the top.

STEP 4 (OPTIONAL):

Heat your Roots and Shoots Chickpea Butternut Tagine according to the pot instructions, and serve with your jewelled couscous! 😊

Make sure to tag us in your homemade recipe photos, we’d love to know if you enjoyed it as we did at Roots and Shoots HQ. ❤️

 

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