Rainbow couscous recipe

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  • Healthy
  • Vegetarian
Cost: cheap
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  • An ideal accompaniment to any meal, couscous is quick, easy to cook and delicious served hot or cold.


    • 500g (18oz) couscous
    • 6tbsp extra-virgin olive oil
    • Juice of 2 lemons
    • 900ml (1 1/2pt) hot vegetable stock
    • 100g (4oz) unsalted mixed nuts, chopped
    • 175g (6oz) dried fruit (eg sultanas and/or apricots, chopped)
    • 4tbsp chopped fresh flatleaf parsley
    • 4tbsp chopped fresh mint


    • Place the couscous in a bowl, add half the olive oil and lemon juice, and stir so that all the grains are well coated.

    • Season the hot stock and pour 800ml of it over the couscous.

    • Cover and set aside for 10 mins until the liquid is absorbed.

    • Uncover and fluff the couscous with a fork, stirring in the remaining hot stock if it looks a little dry.

    • Toast the nuts in a heavy-based frying pan over a low heat for about 5 mins, until golden. Remove from heat and stir into the couscous, along with the remaining oil, fruit and herbs.

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