Pilaf with Nuts, Lemon & Herbs Recipe

Ingredients :

Serves 4
Preparation time : 15 minutes
Cooking time : 10 minutes

• 2 tablespoons olive oil

• 1 mild onion, chopped

• 2 garlic cloves, crushed

• 300ml (½ pint) vegetable stock

• 500g (1lb) couscous 1 pomegranate

• 50g (2oz) pine nuts, toasted

• 3 tablespoons chopped flat leaf parsley

• 3 tablespoons chopped dill

• 3 tablespoons chopped fresh coriander

• grated rind and juice of 1 lemon

• salt and pepper

Method :

1. Heat the oil in a large frying pan and cook the onion and garlic for about 5 minutes or until soft. Add the stock and heat, then add the couscous. Stir, cover and leave to steam over gentle heat for 5 minutes.

2. Meanwhile, take the seeds from the pomegranate, working over a bowl to catch any juice.

3. When the couscous is cooked, stir in the nuts and herbs and a little salt and pepper.

4. Mix together the pomegranate seeds, pomegranate juice, lemon rind and lemon juice. Spoon over the couscous just before serving.

Variations :

For grilled marinated haloumi, to serve as an accompaniment, slice 250g (8oz) haloumi in 8 pieces and marinate in the juice of 1 lemon, a dash of olive oil and 1 fresh green chili, finely chopped. Leave for 20 minutes before grilling until brown and crisp. Serve 2 slices per person on top of the pilaf.