Small amount of oil for frying
200 grams couscous
300 ml vegetable stock
2 tbsp pomegranate molasses
1 onion chopped
Bunch of coriander
Bunch of mint leaves
Bunch of chives
Bunch of parsley
Red and green Chillies (any heat, any amount, with or without seeds)
Quarter of a red, green and orange pepper
3 small Shallot’s
4 cloves of Garlic grated (or personal taste)
1 Lime zest and juice
1 lemon zest and juice
Salt and pepper to taste.


  1. Chop the onion and heat the oil in a saucepan, add the onion and cook over a medium heat for 10 minutes to soften.
  2. Pour in the vegetable stock and bring to a boil, and add the couscous. Turn off the heat, put the lid on and leave to stand until the couscous has absorbed the stock.
  3. Finely chop at least half of each bunch of the coriander, mint, chives and parsley. You can add more at the end once tasted if you feel you need it.
  4. Finely chop the chillies and peppers - these should be just a bit bigger than the couscous.
  5. Finely chop the shallot’s the same size as the peppers.
  6. Zest and juice the lemon and lime.
  7. Lastly, put the couscous into a large serving bowl, add all the remaining ingredients to the couscous mix together and taste.
  8. If you feel that you need more of any of the ingredients then add them to your own taste. You may like to add a few chilli flakes.