• 1 Kallo Organic Vegetable Stock Cube
  • 250g couscous
  • 200g baby leeks, sliced in half lengthways
  • 200g baby courgettes, sliced in half lengthways
  • Olive oil
  • 1 lemon, juice of
  • Salt & pepper
  • 100g pomegranate seeds
  • Small bunch of parsley, chopped
  • Handful of flaked almonds, toasted

For the dressing:

  • 4 tbsp of Greek yoghurt
  • 1 tsp of harrisa paste
  • Half a lemon, juice of

How to make

  1. Dissolve the Kallo Organic Vegetable Stock Cube in 500ml of boiling water and use to make the couscous, as per the packet instructions.
  2. Heat a griddle pan on a high heat, brush the leeks and courgettes with a little olive oil and griddle in batches until lightly charred and tender – should be around 2 minutes on each side. Place on a tray to keep warm.
  3. Put the lemon juice and a good splash of of olive oil into the couscous and mix using a fork.
  4. Gently mix in the charred vegetables and season with salt and pepper. Scatter over the pomegranate seeds, parsley and toasted, flaked almonds and serve in a large bowl.
  5. Mix together the dressing ingredients and serve with the couscous.