Applications & RecipesAllSavoury

Malted Couscous

Nuttimalt brings a visual interest and a little more flavour and texture. Malt extract meanwhile introduces a deep golden colour and mellows some of the harshness from the cumin.
Preparation Time
10 minutes
Cooking Time
10 minutes
Skill Level
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200g couscous
400ml boiling water
Juice and zest of 1 large lemon
1 tsp ground cumin
Heavy pinch of salt and pepper
35g malt extract
60g finely chopped dried apricots
80g pomegranate seeds
40g Nuttimalt
3 finely chopped spring onions
A few torn mint leaves


Tip the couscous and Nuttimalt into a bowl along with the lemon zest. Boil some water and measure out 400ml, mix into the boiling water, malt extract, lemon juice, and cumin, pepper and salt.  Pour over the couscous, cover with stretch-film and leave until the water is fully absorbed.

Next, mix in the chopped apricots, pomegranate seeds, spring onions and torn mint leaves.  Enjoy as part of a picnic or even your next lunchtime meal.

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