Royal House Couscous
Royal House Couscous



  • 259g couscous
  • 400ml hot veg stock
  • 80g pine nuts
  • 60g dried apricots, chopped
  • Bunch of coriander, leaves chopped
  • 3 tbsp raisins
  • 2 tbsp golden sultanas
  • 5 tbsp olive oil
  • 1 lemon, zest and juice
  • Pomegranate seeds
  • Place the couscous in a medium serving bowl and pour over the stock. Cover and leave to stand for 5 mins. Meanwhile, toast the pine nuts in a dry pan for 3 mins, or until slightly golden and aromatic.
  • Fluff the couscous with a fork and add all of the other ingredients. Finish with a good glug of olive oil, a scattering of coriander, and some pomegranate seeds sprinkled on top - the perfect side for a lamb, chicken, or fish tagine!
5 mins
8 as a side

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