Rainbow couscous recipe

Click to rate
(96 ratings)
Sending your rating
  • Healthy
  • Vegetarian




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.

Click to rate
(96 ratings)
Sending your rating