Cous cous with pomegranate and crispy kale
AKA Boxing Day cous cous.
After all the stodge of Christmas Day, I crave something a little lighter and more colourful on Boxing Day…
Stir leftover turkey into this easy cous cous, studded with fuschia pomegranate seeds and emerald kale for some welcome vibrancy.
It serves 6 as a side dish or as part of a Boxing Day spread, but double the quantities if you’re feeding a crowd.
Of course, it works at other times of year without the turkey, when sausages make a welcome addition. If you’re vegetarian, just use vegetable stock instead of the chicken or turkey stock, and use flaked almonds instead of the turkey meat.
Heat 1 tbsp of the olive oil in a large heavy-bottomed pan (one which has a lid) on a medium-high heat. Add the cous cous and fry gently for 2 minutes, stirring to coat all the grains.
Add the lemon zest, then pour in the stock. Stir once, then remove from the heat and cover for 5-10 minutes.
Meanwhile, heat the other tbsp of olive oil in a heavy-bottomed frying pan. Add the curly kale, sprinkle with sea salt and fry until dark and crispy – about 5 minutes.
Make the dressing by whisking together the oil, lemon juice and soy sauce. Pour over the cous cous and stir in before stirring in the leftover turkey (if using), pomegranate seeds and crisy kale.
Can be served warm or cold.
- 250g cous cous
- 2tbsp olive oil
- 100g curly kale
- Zest of 1 unwaxed lemon
- 400ml hot turkey/chicken stock
- Sea salt
- Seeds of 1/2 pomegranate
- Optional: Leftover turkey
- For the dressing
- 3 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- 1/2 tbsp soy sauce