Stella McCartney's spiced wholewheat couscous recip

Name: Stella McCartney's spiced wholewheat couscous recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Lemon; 2 tbsp Extra virgin olive oil; 3 tbsp Freshly chopped coriander; 2 tbsp Freshly chopped flatleaf parsley; 1 tbsp Freshly chopped mint; 1 pinch Salt; 1 pinch Freshly ground black pepper; 3 Small sweet potatoes; 4 tbsp Olive oil; 2 tbsp Pumpkin seeds; 150 g (5.3oz) Giant wholewheat couscous; 500 ml (17.6fl oz) Light vegetable stock or water; 1 handful Raisins; 1 tsp za'tar; 50 g (1.8oz) Unshelled, unsalted pistachios, chopped

Servings: persons

1 Lemon
2 tbsp Extra virgin olive oil
3 tbsp Freshly chopped coriander
2 tbsp Freshly chopped flatleaf parsley
1 tbsp Freshly chopped mint
1 pinch Salt
1 pinch Freshly ground black pepper
3 Small sweet potatoes
4 tbsp Olive oil
2 tbsp Pumpkin seeds
150 g (5.3oz) Giant wholewheat couscous
500 ml (17.6fl oz) Light vegetable stock or water
1 handful Raisins
1 tsp za'tar
50 g (1.8oz) Unshelled, unsalted pistachios, chopped

1
Preheat the oven to 200C/gas mark 6.
2
Scrub the sweet potatoes under cold water and cut each into 6 wedges.
3
Tip into a roasting tin, drizzle with 2 tablespoons of olive oil, season with salt and freshly ground black pepper, and roast in the oven for about 20-25 minutes or until the sweet potato is tender and starting to caramelise at the edges.
4
Add the pumpkin seeds to the pan for the last 5 minutes of cooking time.
5
While the sweet potato is cooking prepare the couscous.
6
Heat 2 tablespoons olive oil in a large saute pan, add the couscous and cook gently for 2-3 minutes until starting to brown.
7
Add half of the stock or water to the pan and continue to cook for about 15 minutes, stirring frequently until the couscous is tender and has absorbed the liquid.
8
Add the remaining stock or water to the pan as and when needed.
9
Add the raisins, za'tar and chopped pistachios to the pan, season with salt and freshly ground black pepper and cool slightly.
10
Mix together the juice from half the lemon and the extra virgin olive oil and pour over the warm sweet potato when it comes out of the oven.
11
Gently stir the freshly chopped herbs and roasted sweet potato wedges into the couscous and serve with extra lemon wedges for squeezing over.

263

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 Lemon, 2 tbsp Extra virgin olive oil, 3 tbsp Freshly chopped coriander, 2 tbsp Freshly chopped flatleaf parsley, and more.

Yes, Stella McCartney's spiced wholewheat couscous recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stella McCartney's spiced wholewheat couscous recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions