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Herb, Raisin, and Pistachio Couscous

  • People

    Serves 8 to 10

  • Prep Time

    15 min.

  • Barbecue Time

    13 to 16 min.

People
Serves 8 to 10
Prep Time
15 min.
Barbecue Time
13 to 16 min.

the Ingredients

Pomegranate Cous Cous
  • 1 tablespoon olive oil
  • 30 grams butter
  • ½ small red onion, finely diced
  • ½ cup raisins
  • ¼ cup pine nuts
  • ½ cup pistachio kernels, toasted
  • 2½ cups chicken stock
  • 1½ cup couscous
  • ⅓ cup chopped fresh mint leaves
  • ⅓ cup chopped fresh coriander
  • ⅓ cup chopped fresh parsley
  • pomegranate, seeds (optional)

Instructions

  • 01 Set up your barbecue for direct cooking. Please refer to your handbook for further instructions.
  • 02 Place a large Weber Ware Casserole Dish (without lid) on the cooking grill and preheat your barbecue on high for 10 minutes. Once the barbecue has preheated, adjust the burner(s) to medium.
  • 03 Add the olive oil, butter, and onion to the casserole dish, and cook until the onion is soft, 2 to 3 minutes, stirring as required. Add the raisins, pine nuts, and pistachios and cook until the nuts are toasted, a further 5 to 7 minutes.
  • 04 Add the chicken stock and place the lid on the casserole dish (vent closed). Cook until the chicken stock comes to a boil, about 6 minutes.
  • 05 Turn off the barbecue. Using the detachable handles or heatproof gloves, remove the casserole dish from the barbecue. Stir in the couscous, cover with the casserole lid, and leave for 10 minutes. Fluff with a silicon spoon. Set aside to cool.
  • 06 Stir through the mint, coriander, and parsley. Top with the pomegranate seeds, if using.
Ingredients
Instructions

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