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Quick and easy fruity couscous recipe

Quick and easy fruity couscous recipe

  • Recipes
  • Dish type
  • Side dish

An easy and delicious way to make couscous, this is a simple mixture of couscous and dried fruit, flavoured with vegetable stock and a bit of good olive oil. A nice side to chicken!

Middlesex, England, UK

5 people made this

IngredientsServes: 5

  • 350ml vegetable stock
  • 38g dried apples, chopped
  • 1 tablespoon fresh parsley, finely chopped
  • 175g couscous
  • 2 tablespoons extra-virgin olive oil
  • 38g sultanas

MethodPrep:5min ›Cook:10min ›Ready in:15min

  1. Boil stock cube in a saucepan with 350ml water, with lid off. While the stock is boiling, chop the dried apples into cubes and finely chop the parsley.
  2. Put all the couscous in a bowl and add the stock to it. Stir for 30 seconds, then cover with a towel and leave for 5 minutes. After a further 2 minutes fluff with a fork.
  3. Drizzle over olive oil and stir in the sultanas, dried apples and parsley. Either serve immediately or cool and reheat when ready to serve.


Instead of using dried apples, you may use dried apricots, raisins or another dried fruit.

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Cook Woolworths lemon-flavoured couscous according to packet instructions and allow to cool.

Toss with thinly sliced radishes, segmented ClemenGolds, shredded red cabbage and fresh coriander.

Whisk together the white wine vinegar, olive oil, crushed garlic and pomegranate rubies and drizzle over the salad.

Cook's note: Woolworths' lemon-flavoured couscous is part of a new range of flavoured rice. A convenient microwave range is also available.

Recipe by: Abigail Donnelly View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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Quick pizza buns – easy kids snack recipes

This is another recipe I made for the kids during the chinese new year holidays. They enjoyed this for breakfast. My son loves pizza , so this quick , instant and easy to make recipe always comes in handy for me when the kids are hungry. I have made this couple of times with burger buns, hot dog buns or even butter rolls. When I made this time with hot dog buns, my little one called them pizza boats which sounded quite apt due to its shape!! Now when the first term break is approaching again, I do look forward to make some variations to this recipe to make it even more interesting.

You can even serve this with some vegetable soup. This could be even served as a starter during some get togethers also.I am sure the grown ups will love it too!!

I will surely come up with interesting variations. Hope you try this one. Meanwhile do like my fb page for regular blog updates.


Kids job: Chop all of the vegetables into really small pieces. Kids need to be helped with chopping - use a knife which doesn’t have a pointy end. You can buy plastic salad knives for very little money which are ideal for kids to use. They can also use smooth edged table knives (not serrated which cuts fingers easily), but may need help chopping hard vegetables. It is good to chop alongside the kids with a sharp knife so they can see how it is done. Show them how to curl their fingers away from the knife like a claw, keeping your fingernails flat on the vegetable you are chopping.

Kid’s job: Place the couscous in a large heat proof bowl and then squeeze in the lemon or orange juice and a drizzle of olive oil.

Adult’s job: Pour the boiling water onto the couscous, cover with cling film, then set it aside to stand for five minutes.

Kid’s job: Use a fork to stir up the couscous until it looks fluffy.

Kid’s job: Add the chopped vegetables and stir well. If you want to add herbs, nuts, olives or dried fruits, stir these in, too. Serve with falafel, grilled chicken, or a few slices of griddled halloumi.

Recipe Tips

If you are feeling more adventurous you can add a tray of roasted vegetables such as squash, cauliflower, aubergine and peppers. Drizzle with a little oil and roast in a hot oven for 15 minutes before adding to the couscous. Kids can get all of the ingredients ready in the baking tray and rub them with oil before an adult puts them in and out of the oven.

Lamb Kebabs with Fruity Couscous & Pomegranate Raita recipe

For the kebabs:
500g lamb steak
150g full cream Greek yoghurt
3 green cardamom pods, smashed open
1 tsp powdered coriander
1 tsp powdered cumin
½ tsp ordinary paprika (not smoked)
¼ tsp cayenne pepper
¼ tsp powdered ginger
¼ tsp powdered turmeric
thin wooden skewers, soaked in water for 10 minutes

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¾ cup plain couscous
¾ cup boiling water
small sachet of chicken stock concentrate
¼ cup almond flakes, toasted in a dry pan until brown
½ cup pistachios, toasted in a dry pan until crunchy, then roughly chopped
½ cup pomegranate seeds
large handful of coriander, roughly chopped
3 tbs mint, finely chopped
1 medium-strength red chilli, seeded and finely diced
¼ cup fresh dates, diced (or the equivalent in sultanas, or a mix of sultanas and dried apricots)

For the raita:
¼ cup cucumber, diced
¼ cup pomegranates
small container (150g) full cream Greek yoghurt
pinch of salt
generous pinch of cumin

To serve:
Large lettuce leaves

How to
Cut the lamb steak into long strips, about 2cm wide and 1cm thick. Mix the yoghurt and all the spices. Add the meat to the spicy yoghurt, mix thoroughly, cover and chill for at least an hour, preferably 2, to marinate.

Add the couscous, boiling water and chicken stock to a large bowl, cover with a plate and leave for half an hour. Once the couscous has absorbed all the water, separate it with a fork so it’s nice a fluffy. Measure out two cups of cooked couscous and add the rest of the ingredients to it, mix lightly with a fork and set aside.

Mix the raita ingredients. Leave a few of the pomegranate pips out so you can sprinkle them on top for the pretty.

Remove the meat from the fridge, sprinkle generously with salt and thread onto wooden skewers in a zig-zag pattern. Cook on the braai or in a hot pan with a generous glug of olive oil.

Serve kebabs right away with couscous, raita and lettuce on a large platter and let everybody build their perfect spicy Middle-Eastern lettuce wrap.

Getting pips out of pomegranates:
The white membrane encasing pomegranate pips can be beastly. I find the fastest way to get the pips out, is to cut the pomegranate into halves or quarters, turn them (pip side down of course) over a large bowl and smack the skin hard with a tablespoon. The pips pop out in mere seconds. Take care not to smack your fingers. I’ve done that!

Recipe by Lizet Hartley, courtesy of Melkkos & Merlot, a bilingual blog about food.

Blueberry muffin mix cookies – quick baking recipes

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A quick search in google yielded many such recipes but had eggs in it. I wanted to make it eggless so used my own ingredients of choice. They turned out really good and were delicious too. Kids really enjoyed them. The texture was soft and chewy. In case you want a little crunchier cookies,you can try baking it for a few more minutes. But do not overbake them and make them too brown. It might get too hard. You can keep such boxed baking mixes and try doing something different with it atleast once in a while. They are generally quick to make and you can whip something delicious with it within minutes.

Chia Seed Recipes

One savory dish and a very nice sweet couscous dish. The chia seeds in these two recipes blend very well into the couscous and are barely noticeable, even more so if you use white chia seeds. These two recipes are very good ways to introduce chia seeds to kids, especially if they are a bit suspicious of new foods.

1. Savoury chia seeds – a side dish for 4 or a light lunch for 2


2 cups of vegetable stock

(I like to use good quality low salt vegetable stock cubes)

1 cup of your favorite vegetables – try peas, corn and celery for kids

1 Tablespoon of chia seeds

a knob of butter (optional)

Gently simmer the vegetables in the stock until they are lightly cooked

Add the couscous and chia seeds and stir through the stock and vegetables

Leave to stand for around 10 minutes off the heat or until the stock is absorbed

Fluff the mixture with a fork before serving

Some people like stir a little butter through before serving

For a main meal you may want to stir through some cooked chicken

2. Fruity Couscous – a great chia seed recipe for kids and an unusual dessert for 4


2 cups of orange juice or apple juice

Half a cup of chopped dried fruit (eg pears, apricot, dates)

1 Tablespoon of chia seeds

Put the chopped apple and dried fruit in a saucepan with the fruit juice

Stir in the couscous and the chia seeds

Leave to stand off the heat until the juice is absorbed fully – around 5 to 10 minutes

Watch the video: Easy Couscous Recipe With Fruit! (October 2021).