Spicy walnut and pomegranate couscous recipe

Spicy walnut and pomegranate couscous recipe

We’ve been trying out every walnut recipe we can get our hands on…walnut couscous, walnut salad, walnut cake, walnut toothpaste…only kidding on the toothpaste front – although I am looking into making our own toothpaste soon.

This is one of the really yummy recipes we’ve trialled. As you probably remember, we’re lucky enough to have a big walnut tree – which was the inspiration for the name Walnut cottage. It looms over our stone ruin, raining down beautiful walnuts in the Autumn. You may have seen us picking them on ‘My new Greek life’ on channel 5. For those of you that missed it, we basically picked tons of walnuts and got bitten by ants. For those of you that did see it, I hope you found it entertaining at Mr Sidestepping-normal’s expense?

Our walnuts…

This recipe is quick, simple and great hot or cold. It’s perfect as a snack-y lunch or an accompaniment to something else. We threw in some sweetcorn as we had some that needed using up – experiment and add anything you fancy. Give it a try and let me know what you think. The flavour is fabulous, the walnuts add texture, the pomegranates give it a burst of sweetness and the chilli warms the whole dish up.

Spicy walnut and pomegranate couscous…


  • 1 onion
  • 1 clove garlic
  • Olive oil
  • 1 tsp cumin seeds
  • 1tsp coriander seeds
  • 1 tsp fennel seeds
  • pinch of dried chilli
  • 1 bay leaf
  • 1 tbsp red wine vinegar
  • 1 tsp sugar
  • 200g fine couscous (*see below for big couscous)
  • 400ml water
  • salt and pepper
  • 80g roughly chopped walnuts
  • 1/2 pomegranate
Fresh pomegranates are the best…


  • Finely chop the onion and garlic and gently fry in a saucepan with some olive oil until soft.
  • Pound the cumin, coriander and fennel seeds in a pestle and mortar until ground.
  • Add the ground seeds to the onion, along with the bay leaf and chilli.
  • Cook for a couple of minutes to allow the spices to infuse and release their flavours.
  • Add the vinegar and sugar.
  • Next add the dry couscous to the onion mixture and cook for a couple of minutes whilst stirring continuously.
  • Add the water and some seasoning
  • Take the saucepan off the heat and cover with a lid. Leave for 10-15 minutes for the couscous to cook in it’s own steam.
  • Once the couscous is soft, use a fork to fluff it up.
  • Check for seasoning and add a little more if needed.
  • Add the chopped walnuts and pomegranate seeds.
  • Serve with a drizzle of olive oil.

*If using big couscous, increase the amount of water. Add the initial amount stated in the recipe, and then add a little at a time until it’s cooked through. You don’t want excess water, the couscous should absorb it all. Let it sit for 10 minutes with a lid on. Then fluff it up with a fork.

Let me know if this recipe is something you like the sound of…even better, let me know if you give it a try.

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