Wealden Times | WT259 | December 2023 | Christmas Supplement inside

Giant cous cous with roasted winter vegetables
& pomegranate molasses dressing
Serves 6 as a side Prep time: 15 mins
Cooking time: 25 mins
This goes so well with the tagine or stands alone as a delicious salad. You can
make all the elements the day before and refrigerate. Then mix up on the
day (you will need to break the couscous up a little) and warm through. This
salad is delicious served warm or at room temperature but not fridge cold.
• olive oil
• 1 tsp each of cumin seeds, nigella seeds and fennel seeds
• 150g giant couscous
• 300ml water
• 1 small squash cut into slices or buy pre-cut slices
• 2 large sweet potatoes, cut into circles/half moons
• 50g feta cubes
• fresh mint, coriander – or whatever leafy herbs you have – finely chopped
For the dressing:
30ml lemon juice (approx. one lemon)
20ml pomegranate molasses
30ml extra virgin olive oil
1. Pre-heat the oven to 180°C. Drizzle some olive oil on two baking
trays and brush with a pastry brush. Add the squash slices on one tray
and sweet potatoes on the other. Brush with olive oil, season with sea
salt and bake for 25 mins until soft and starting to crisp at the side.
2. Warm some olive oil in a saucepan, gently heat the zest and seeds for a
minute, until the nigella seeds pop. Add the couscous and a tsp of salt. Stir
to coat all the grains of couscous, then cook gently as per pack instructions.
3. Make the dressing by whisking the lemon juice,
pomegranate molasses and olive oil together.
4. When the cous cous is cooled, mix in a serving
bowl with the herbs and half of the dressing.
5. Serve with pomegranate seeds and flaked almonds to decorate. Put the
other half of the dressing in a jug for people to help themselves.
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