Free Healthy Recipe - Cous Cous with Herbs and Pomegranate

Dairy free, Low GI

Copyright John Paul Urizar

Like a nurturing vegetable soup you can add anything to this dish and like the veggie soup, no one pot ever tastes the same. Yet, it's always delicious and extremely versatile. The cous cous acts as the canvas the other ingredients the paint - brightly coloured and rich antioxidant foods to protect the body while you're feasting.

1 tbsp olive oil
3 cloves garlic, finely sliced
½ cup coriander, chopped
½ cup parsley, chopped

Dry roast the cous cous until its fragrant and golden. Transfer to a bowl and add 2 cups boiling water. Cover for 10 minutes.
In a small pan heat the olive oil and fry the garlic slivers until they are crisp and golden. Remove from the heat and transfer the garlic onto absorbent paper towel to absorb any excess oil. Wash and dry the pan then toast the almonds in it and set aside.
Remove the cover from the cous cous and with a fork fluff the grain while adding in the herbs, nuts and pomegranate seeds.

Note: Cous cous is a tiny, granular type of pasta made from durum wheat ground into fine grains then steam cooked. There is now a gluten free cous cous available from health food stores made by the same process but using maize and rice. Spelt cous cous is also available from health food stores.

Makes 6 servings

Scale recipe to serves

Prep Time: 5 mins
Cooking Time: 15 mins
Ready in: 20 mins

Suitable for:
Dinner, Entree, Lunch, Side Dish
See also:
Tandoori Chicken
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Nutritional Information - Per Serve
Kj 710 kj
Calories 170 kcal
Fat 6.3 g
Saturated Fat 0.7 g
Total Carbohydrate 22.6 g
Total Protein 5 g
Fibre 1.3 g

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