This is the famous recipe that accompanied the pumpkin and the chickpeas, roasted yesterday, the semolina with good fruit and spices, a mixture of sweet-salty perfect.

My method of cooking the semolina couscous is far from conventional, but hey at least it’s fast !

Couscous with pomegranate and grapes

Ingredients (for 2)

  • 200 g of semolina couscous
  • 1 grenade
  • 40 g of raisins
  • 20 cl of vegetable broth
  • 1 pinch of cinnamon
  • 1 pinch of paprika
  • 1 drizzle of olive oil
  • Salt and pepper


Heat the broth and spices and bring to swell the grapes for 10 minutes.

Spread the semolina in a dish and pour over the hot stock gradually (you might not need all) and leave to swell for 6 minutes.

During this time separate the pomegranate seeds and set aside.

Égrainez the couscous with your fingers or a fork, adjust seasoning.

Heat a drizzle of olive oil in a saucepan and add the couscous, stir well so that the grains do not attach. Let heat for 4 minutes.

Finally, add the grapes and pomegranate.

Enjoy hot.

Written by Doc

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