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.