Lea Hogg

A very light supper tonight using my peak pick of the week, the rosiest, juiciest pomegranates imaginable and fresh mint from the garden, all nurtured by the Mediterranean sun and goodness of the earth. There is something very Middle Eastern and exotic about the combination of pomegranates and mint. This is a simple, quick meal to prepare and so appealing to the eye that you almost taste it before it is in your mouth….. I like to add a touch of dried mint as I think it adds more fullness to the mint flavor. You can serve it hot as a side and it is also delicious refrigerated and eaten as a salad.

You will need :

Couscous as required
Vegetable stock cube, 1 per 4 portions
Hot water as per instructions on the couscous packet
Juice of half a Lemon
Fresh Mint, as much as you like
Dried mint, 1/2 teaspoon per 4 portions
1 Pomegranate, per 4 portions
Salt and freshly ground pepper
Drizzle of good olive oil

Immerse couscous in boiling water mixed with some vegetable stock according to instructions. Do not overdo to achieve a fluffy texture. Squeeze some fresh lemon. Stir and cover until liquid is absorbed. Do not put too much water as you want a fluffy consistency.

Tear the fresh mint and mix with the pomegranate.

Add all ingredients to couscous and stir until it is even in appearance.

Drizzle with some olive oil and season with freshly ground pepper and Maldon Salt

Drizzle lightly with olive oil.

Give it a good stir.

Now it is ready to serve but you make wish to refrigerate and serve as a cold salad….

As a side, this goes with virtually any meal…