Mama Keen's Cous Cous

I got my love of cooking from my mother, despite being a single parent (no sympathy needed, my mother is a mighty warrior) she would always have a home cooked meal on the table. The kitchen, like most homes, was the central meeting point for all of us and it's the reason I feel so comfortable there. To those who don't find cooking relaxing I feel very sorry for you, it's like therapy but tastier.

This recipe I have stolen from her, but I'm fairly certain she stole it anyway so I don't feel too guilty - plus I changed a few things which will probably annoy her.

Ingredients

Handful of mint and parsley

250g couscous

1 stick celery

1/4 cucumber

1 red chilli

1 stock cube (Veg or Chicken)

1 pomegranate

handful of hazelnuts

2 tbsp rapeseed oil

1 tsp Cider Vinegar (balsamic works as well)

1tsp dijon mustard

Serving Suggestion - you can decide if you want any feta or goats cheese in the recipe just add it at the end, which works well if this is a side dish but if it is to go with a hot dish, like tagine (which I highly recommend) then I would avoid it.

Method

1. Boil your kettle and place your cous cous in a mixing bowl (a clear one if you can)

2. crumble in your stock cube and cover the cous cous with your boiling water so so there is about 2cm of water above it. Give it all a stir then cover the bowl with clingfilm and put it to one side.

3. Finely dice your herbs, chilli, celery & cucumber.

4. It is up to you if you can be bothered to toast your hazelnuts, it is lovely but if you can't be bothered the added texture to the dish will still have the desired effect. If you do want to then spread them evenly on a baking tray and put in the oven at a high heat for about 5 mins and allow them to cool.

5. mix your oil, mustard, vinegar and pomegranate together.

6. Check your cous cous, if its cooked give it a good mix and allow to cool then add the herbs,

7. Once cooled down a bit add the chili, celery, cucumber and nuts.

8. Slowly add the dressing, mixing gently as you go - if you just want a little flavour then you don't need to use all the dressing but try to get all the pomegranate in. Taste as you go and add salt and pepper as prefered.

9. Eat it. Preferably with some tasty spiced chicken, or slow cooked lamb.