Cumin and Pomegranate couscous

Ingredients

• 2
  
  teaspoons butter
  
• 1
  
  teaspoon white part of spring onions, chopped
  
• 1/4
  
  of a red bell pepper, diced
  
• 1
  
  small, red chili pepper, deveined, deseeded and chopped (optional)
  
• 1
  
  teaspoon cumin, rosted in a dry pan and coarsely crushed
  
• 150 – 200
  
  milliliters Water
  
• 1/4 – 1/2
  
  teaspoons Salt, or to taste
  
• 150g
  
  couscous
  
• 20g
  
  Flaked almonds
  
• 20g
  
  chopped coriander leaves and stem (cilantro)
  
• 80g
  
  Pomegranate seeds
  
• 1
  
  teaspoon green part of spring onions, sliced into rings
  

Directions

1. Heat 1 teaspoon of butter in pan and when melted, add the whites of the spring onions, the diced bell pepper, chili (if using) and the coarsely crushed cumin. Stir for couple of minutes, add the couscous and stir again.
2. Add the water and salt, stir around and put a lid on the pan. Leave it for a minute or two and then turn off the heat and leave to stand for 4-5 minutes.
3. Lift the lid, add the other teaspoon of butter. Use a fork to fluff up the grains.
4. When ready to serve, toss in the chopped coriander, green bits of spring onions and the pomegranate seeds.
5. Serve with a caramelised lemon vinagrette