Jewelled couscous


650g couscous

120g raisins

1 tsp cinnamon

1 1/2 tsp ground cumin

1 tbsp chili oil

1 tbsp olive oil

1/2 Salt or to taste

750ml boiling water

350g carrots, roughly grated

2 red peppers, roasted and finely diced

1 red onion, finely diced

120g flaked almonds, toasted

30g coriander leaves, finely chopped

30g flat leaf parsley, finely chopped

1-2 pomegranates, halved and seeds removed




Place the couscous, raisins, spices, salt and oils into a large mixing bowl. Pour over the boiling water. Stir using a fork and cover with a plate. Leave for 5-10 minutes until the grains become fluffy and the water is absorbed. Leave to cool slightly before adding the grated carrots, onion, peppers and herbs. Scatter with the toasted almonds and pomegranate seeds before serving.