Mediterranean Couscous

Serves: 4

glorious spread that’s straight from the Med!

1 Kallø Organic Vegetable Stock Cube

250g couscous

200g baby leeks, sliced in half lengthways

200g baby courgettes, sliced in half lengthways

Olive oil

1 lemon, juice of

Salt and pepper

100g pomegranate seeds

Small bunch of parsley, chopped

Handful of flaked almonds, toasted

For the dressing:

4 tbsp Greek yoghurt

1 tsp harrisa paste

Half a lemon, juice of

Dissolve 1 Kallø Organic Vegetable Stock Cube in 500ml of boiling water and use to make the couscous, as per the packet instructions.
Heat a griddle pan on a high heat, brush the leeks and courgettes with a little olive oil and griddle in batches until lightly charred and tender – should be around 2 minutes on each side. Place on a tray to keep warm.
Put the lemon juice and a good splash of of olive oil into the couscous and mix using a fork.
Gently mix in the charred vegetables and season with salt and pepper. Scatter over the pomegranate seeds, parsley and toasted, flaked almonds and serve in a large bowl.
Mix together the dressing ingredients and serve with the couscous.

Print Recipe www.kallo.com