Cherry couscous
This cherry couscous is a bright, effortless side dish that brings together sweet fruit, warm grains, and fresh herbs. Finished with olive oil, it’s a fresh, colourful bowl that works beautifully along grilled meat.
Ingredients
| general.ingredients.name | general.ingredients.amount |
|---|---|
| couscous | 350 g |
| vegetable stock | 350 ml |
| frozen sweet cherries | 150 g |
| frozen pomegranate | 100 g |
| toasted almond slices | 2 tbsp |
| fresh parsley | QS |
| fresh mint | QS |
| olive oil | 2 tbsp |
| salt | QS |
| pepper | QS |
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Defrost the sweet cherries and pomegranate.
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Pour the hot stock over the couscous, cover, and let sit for 5 minutes. Fluff with a fork.
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Chop the fresh herbs finely and mix them in together with the other ingredients.
Pomegranate & passion fruit muhammara
Adding pomegranate and passion fruit to muhammara brings a modern twist on the classic Levantine dip. The fruit pops in contrast to the velvety base. A touch of chili brings gentle heat. It’s a vibrant crowd-pleaser that’s perfect for snacking or sharing.
Grilled aubergine with passion fruit yoghurt
This grilled aubergine side dish brings together smoky with refreshing. The passion fruit brings a bright touch that cuts through the richness of the other flavours, while crushed pistachios bring just the right amount of crunch.
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Orange-Edamame Quinoa Salad
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