Archive of BBC Food Recipes

Lemon and pomegranate couscous

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
Dietary Vegetarian
A quick and easy Moroccan couscous salad that's great for a lunchbox or to serve with cold chicken. This meal is <a href=_http_/ calorie</a> and provides 300 kcal, 5g protein, 31g carbohydrate (of which 6g sugars), 17g fat (of which 2.5g saturates), 2.3g fibre and 0.5g salt per portion.


  1. Cut the pomegranates in half and scoop out the seeds using a teaspoon and remove the white membrane around the seeds.

  2. Place the couscous in a bowl. Pour the boiling stock or water onto the couscous and and mix in the olive oil and lemon juice. Season with sea salt and freshly ground black pepper.

  3. Cover tightly with clingfilm and allow the couscous to sit in a warm place for 5-10 minutes, or until the liquid has been absorbed. Remove the clingfilm and fluff the grains with a fork. Allow the couscous to cool completely.

  4. Stir the chopped herbs and pomegranate seeds into the couscous. Add more olive oil, salt, pepper and herbs to taste.


  • 1 large or 2 small pomegranates
  • 200g/7oz couscous
  • 250ml/9fl oz pints boiling chicken stock or water
  • sea salt and freshly ground black pepper
  • 2 lemons, juice only
  • 6 tbsp olive oil
  • 4 tbsp chopped, fresh mint or coriander

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