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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