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Total cooking time: 15 minutes.
Instructions
- Pour the couscous and ground cumin into a heat proof bowl and mix
- Pour over the hot vegetable stock to just cover the couscous
- Cover with cling film and leave for 10 minutes
- Remove the cling film and mix well so the couscous becomes fluffy
- Add the harissa paste and pomegranate seeds and mix well
- Chop the spring onions, coriander and red onion into small pieces, halve the cherry tomatoes and add to the couscous
- Sprinkle with Fruit Flakes
- Pour over olive oil and juice and zest of the lemon
- Season with salt and pepper to taste
- Mix
- Spoon into a bowl and top with a sprig of fresh coriander
- Send us a photo of your #fruitbowlcouscoussalad
Servings: 6
You will need:
- 2 packs (18g) Fruit Bowl Mango Fruit Flakes
- 400g couscous
- 4 spring onions
- 2 tsp. ground cumin
- 50g cherry tomatoes
- ½ red onion
- Handful of fresh coriander
- 2 tbsp. harissa paste
- 1 lemon
- 3 tbsp. pomegranate seeds
- 3 tbsp. olive oil
- 500g vegetable stock
- Salt and pepper
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