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Jewelled Couscous

Usually an accompaniment to a Moroccan tagine, but it makes a delicious salad too.

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200ml (7fl oz) chicken or vegetable stock
1 tablespoon olive oil
teaspoon salt
110g (4oz) couscous
Finely grated zest of 1 unwaxed lemon
Juice of lemon
25g (1oz) flaked almonds, toasted
50g (2oz) dried apricots, soaked in a little water for 20 minutes, drained and chopped
25g (1oz) sultanas or raisins
4 tablespoons roughly chopped flat parsley
4 tablespoons roughly chopped coriander


Serves: 2


Heat the stock in a large pan with the olive oil and the salt. Bring to the boil and immediately remove from the heat. Pour in the couscous in a thin, steady stream and then stir in the lemon zest. Set aside for 10 minutes to allow the grains to swell and until the couscous has soaked up all of the liquid.

Return the couscous to the heat and drizzle over the lemon juice. Heat gently for about 5 minutes, stirring with a long-pronged fork to fluff up the grains, then remove from the heat.

Fold in the almonds, apricots, sultanas or raisins, parsley and coriander. Season with black pepper to taste. Serve with Chicken Tagine or allow to cool to room temperature and serve as a healthy salad.

Per serving:- 343 kcals, 14g fat, 1g saturated fat, 49g carbohydrate, 0.64g sodium

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