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Perfect for meatless Mondays or as a terrific all-in-one accompaniment to juicy roast lamb. And as always, you need to make it your own by determining how much seasoning or herbs you want to add.

Garlic Couscous with Peas & Pine Nuts


  • 1 liter prepared vegetable or chicken stock
  • 4 - 8 large garlic cloves, sliced
  • 500 ml instant couscous
  • 250 g Nature's Garden Juicy Baby Peas
  • 100 g seedless raisins
  • pine nuts, toasted (to taste)
  • coarsely chopped parsley, to taste
  • lemon juice, to taste
  • lemon-infused or plain olive oil, to taste
  • salt and freshly-milled black pepper, to taste

Chef's hint: Depending on the kind of couscous you’re using, you may have to adjust the quantity of stock. So start with less than specified, and adjust as you see results. Usually the ratio of liquid to instant couscous is 2:1 but this may be different for some brands and of course be influenced by the additions like dried fruit or dried mushrooms.


Bring the stock to the boil and add the garlic. Reduce heat, cover and simmer for 10 minutes. Strain and discard the garlic or reserve it for another use.

Place the couscous in a bowl and add the Nature’s Garden Juicy Baby Peas, still frozen. Also add the raisins and sufficient boiling stock to cover the food. Cover the bowl with a tea towel and set aside for about 5 minutes or so until the couscous has absorbed the liquid.

When the couscous is soft and the peas have defrosted and warmed through, add pine nuts, parsley, lemon juice, olive oil and seasoning, to taste. Fork through lightly and reheat gently before serving.

Serves 4 - 6 depending if it's a side dish or main meatless course.