Mint And Cumin Couscous

Ingredients

• 300 gcouscous
• 1 tbspmint jelly (or dried mint)
• 1 tbsptomato purée
• 2 tspcumin
• 2 tsppaprika
• 1vegetable stock cube
• 1 tspdried dill
• 1 tspgarlic granules
• 1/4yellow pepper, finely diced
• 1/2red onion, finely diced
• 3green chillies, chopped
• 1/2pomegranate, seeds
• 20 gcoriander, finely chopped
• 1/2 tspsalt
• 1/2 tspblack pepper

Instructions

1. 1

   Season the couscous

   In a bowl, combine the couscous, stock cube, paprika, cumin, garlic granules, salt, pepper and dried dill. Pour over enough boiling water to submerge the couscous, cover the bowl with a plate and leave for about half an hour.

2. 2

   Fluff the grains

   When the couscous has softened and absorbed all the water, loosen it with a fork.

3. 3

   Add the extras

   Stir in the tomato purée and mint jelly, followed by the pomegranate seeds, diced pepper and red onion, coriander and chillies.

4. 4

   Serve as a side

   Serve the couscous as a side dish.

What is mint and cumin couscous?

Couscous is a North African staple made from small granules of durum wheat semolina. This version is flavoured with warm spices and herbs, then finished with fresh vegetables and pomegranate.

The couscous softens as it soaks up seasoned boiling water, while the tomato purée and mint jelly are stirred in afterwards. That keeps the method simple and gives the finished dish a mix of savoury, fresh and sweet notes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 12g protein, 76g carbs, 2g fat.

Most of the carbohydrates come from the couscous, while the small amount of fat comes mainly from the grains and the other ingredients contribute relatively little. The couscous provides some protein, but pairing it with a protein-rich main and extra vegetables makes for a more balanced plate.

Season the soaking water well

Spices first: mixing the cumin, paprika, garlic granules and dill through the dry couscous helps distribute their flavour before the water goes in.

Stock cube: crumble it into the bowl with the seasonings so it can dissolve as the couscous absorbs the boiling water. Stock cubes vary in saltiness, so bear that in mind alongside the measured salt.

Let the couscous absorb the water

Even coverage: add enough boiling water to submerge the couscous, then cover the bowl with a plate to hold in the heat and moisture.

Give it time: leave it for about half an hour, as directed, before checking. The grains should be soft and the water absorbed; fluff them gently with a fork to separate them.

Stir in the additions afterwards

Mint and tomato: add the mint jelly and tomato purée once the couscous is fluffed, then mix them through for an even flavour.

Fresh ingredients: fold in the pomegranate seeds, pepper, red onion, coriander and chillies at the end. This keeps their colour and texture distinct from the softened grains.

Choose the mint that suits you

Mint jelly: use the listed tablespoon for a sweet, concentrated mint flavour.

Dried mint: it is offered as an alternative in the ingredient list; use it in place of the jelly rather than adding both. The result will be less sweet.

Serve it alongside a main

This couscous works as a side with grilled or roasted vegetables, or with a simple cooked protein. Its chillies and spices also make it a lively addition to a spread of salads and other sides.

For a more filling plate, serve a larger portion alongside a protein-rich main rather than relying on the couscous alone.

Recipe notes & tips

• Use a heatproof bowl large enough to hold the couscous and all the additions.
• Pour boiling water evenly over the grains so they soften consistently.
• Fluff gently with a fork rather than pressing the couscous into a compact mass.
• Finely dice the pepper and onion so they mix evenly through the grains.
• Taste before adding extra salt, as the stock cube may already be salty.
• Adjust the amount of chilli to suit the heat you prefer.

Variations

• Use dried mint: swap it for the mint jelly for a less sweet herbal flavour.
• Change the chilli: use fewer green chillies for a milder bowl.
• Add cucumber: dice it finely and stir it in with the other fresh ingredients.
• Add chickpeas: fold in drained chickpeas for a more substantial side.
• Use fresh lemon: squeeze some over the finished couscous for a sharper finish.

Common mistakes to avoid

• Too little water: the grains stay firm; make sure boiling water submerges the couscous.
• Uncovered soaking: heat and moisture escape; cover the bowl with a plate.
• Fluffing too roughly: the grains can clump; loosen them gently with a fork.
• Adding the vegetables too early: they lose their fresh texture; stir them in after the couscous has softened.
• Over-salting: the stock cube adds seasoning too; taste the finished mixture before adding more.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Serve chilled or reheat until piping hot, adding a small splash of water if the couscous seems dry.

Frequently asked questions