Herby Cous Cous Salad 🍃 A little insta rebellion, with a #tbt PHOTO (gasp I know). Posting this recipe from 2017 as a reminder of what I love about this platform. Sharing recipes, ideas and inspo without too much noise and flashing imagery ⬅️ It’s not always about engagement let’s do what makes us happy. This is the simplest Summer recipe but a brilliant, inexpensive and quick way to feed a crowd. Works as a side for so many things and can be prepped ahead 💥 You need ~ 450ml homemade stock (chicken or vegetable) 300g fine couscous Olive oil Lemon, juice only herbs, chopped (parsley, mint, dill) black pepper pomegranate seeds To make ~ Heat the stock in a pan, so that it is really hot. In a large bowl cover the couscous with the hot stock, until it is absorbed, cover the bowl and leave to sit. Follow the packet instructions here for the best results, if the quantities (cous cous: liquid ratio) vary adjust accordingly. When ready break up the couscous lightly with a fork. Finally, mix in the herbs, lemon juice, olive oil and pomegranate (if using). The herbs should be added at the last minute if preparing in advance: turn the cous cous out onto a plate and serve at room temperature 💛