Moroccan couscous

by Lisa Fearn

A herb and summer veg-packed salad that’s perfect for picnics


150g couscous
475ml hot chicken stock
1 red pepper, roasted
170g fine beans
170g peas, fresh or frozen
2 courgettes, sliced
1 sweet potato, peeled, cut into small chunks and roasted
2 spring onions, finely sliced

For the dressing:
2 tbsp olive oil
2 tbsp lemon juice
1 tbsp chopped parsley,
1 tbsp chopped coriander
1 tbsp chopped mint
½ tsp paprika
1 pomegranate, seeded


Place the couscous in a large bowl and pour over the hot stock. Leave to absorb for about 15 mins while you prepare the rest of the ingredients.

Skin and deseed the roasted pepper and cut it into thin strips. Chop the fine beans and blanch them with the peas, then refresh in cold water. Heat a griddle pan with a little oil and sear the courgette slices on each side. Place all the vegetables in a bowl and season well.

Mix the olive oil and lemon juice together, add to the vegetables with half the herbs, the couscous and the paprika and stir well. Check the seasoning, then finish with the pomegranate seeds and the rest of the herbs.

Recipe: Lisa Fearn