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Fruity Couscous

Created by Great Food

Sweet dried fruits and crunchy pistachio nuts make this couscous a winner for any occasion. Topped with your favourite Great Food bites at a dinner party, this dish will win everyone over!




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125g couscous

125ml hot vegetable or chicken stock

Olive or rapeseed oil

Handful of chopped parsley

Handful of chopped coriander

Handful of chopped dill

30g shelled pistachios

50g dried cranberries

50g dried apricots, sliced

Zest and juice of 1 lemon - and maybe an extra lemon

Salt and pepper


Serves: 4 | Prep. time: 10m | Cooking time: 10m | Difficulty: Easy

1. Put the dry couscous in a large bowl.

2. Pour over the boiling stock. We just use Marigold bouillon powder stirred into a jug of boiling water. Stir once, cover with cling film or a plate and leave to absorb for about 10 minutes.

3. While you are waiting you can weigh and chop the other ingredients and zest and juice the lemon.

4. When the ten minutes is up – or when you are done weighing, chopping and zesting – mix the couscous with a fork or rub with your fingers to separate the grains. Add a little glug of olive oil and stir it through.

5. Now add all the fruit, nuts and zest and stir. When completely cool, add the chopped herbs and season with salt, pepper and lemon juice to taste.

6. When ready to serve, check the seasoning again – it tends to suck it in. You also may need more oil or lemon juice if it’s a little dry.