Recipe

Savoury Sweet Couscous

Every Week We Deliver Everything You Need To Cook Amazing Meals

Savoury Sweet Couscous

Couscous with cranberries, Swiss chard, seeds and fresh herbs, topped with crispy bacon.




Ingredients to serve 2

  • ½ cup x couscous
  • ½ cup x boiling water (for the couscous)
  • ½ x lemon
  • 2 tbsp x sunflower seeds
  • ½ clove x garlic – peel, grate finely & chop
  • 2 tbsp x yoghurt
  • 1 tbsp x olive oil (from your pantry, for the dressing)
  • 100g x homestyle bacon – slice in half lengthways
  • 75g x Swiss chard – remove stalks, slice thinly
  • 2 tbsp x cranberries – chop roughly
  • 5g x mint – remove leaves & chop roughly
  • 5g x parsley – remove leaves & chop roughly
  • salt & pepper (from your pantry)
  • olive oil (form your pantry)
  • cling wrap (from your pantry)

Ingredients to serve 4

  • 1 cup x couscous
  • 1 cup x boiling water (for the couscous)
  • 1 x lemon
  • 4 tbsp x sunflower seeds
  • 1 clove x garlic – peel, grate finely & chop
  • 4 tbsp x yoghurt
  • 2 tbsp x olive oil (from your pantry, for the dressing)
  • 200g x homestyle bacon – slice in half lengthways
  • 150g x Swiss chard – remove stalks, slice thinly
  • 4 tbsp x cranberries – chop roughly
  • 10g x mint – remove leaves & chop roughly
  • 10g x parsley – remove leaves & chop roughly
  • salt & pepper (from your pantry)
  • olive oil (form your pantry)
  • cling wrap (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Couscous: Put the couscous in a large bowl, mix through some salt and pour over the boiling water (see quantity above for the couscous). Cover with cling wrap, leave to stand and swell for 10 minutes. Remove the cling wrap and fluff up the couscous with a fork.

Step 3

Lemon: Using the fine side of a box grater, grate the peel of the lemon to create lemon zest. Then cut the lemon in half and juice.

Step 4

Sunflower seeds: Place a small pan on high heat and dry toast the sunflower seeds for 2-3 minutes until golden. Toss often to make sure they don’t burn. Remove from stove and set aside.

Step 5

Dressing: Mix together the garlic, the lemon zest, HALF the lemon juice and the yoghurt. Slowly whisk in the olive oil (see quantity above for the dressing). Season with salt and pepper and the REST of the lemon juice to taste.

Step 6

Bacon: Place a large frying pan on medium-high heat and add a drizzle of olive oil. Add the bacon and pan fry for 5 minutes until golden and crispy. Remove from the pan and set aside.

Step 7

Couscous mix: In a bowl, mix together the Swiss chard, couscous, cranberries, sunflower seeds, mint and parsley and HALF the dressing.

Step 8

Serve the couscous mix topped with the crispy bacon and drizzle with the REST of the dressing.