Step 1 of 6

Bring chicken stock to a boil. Add in some salt to taste.

Step 2 of 6

Turn off the heat and add a knob of butter and raw couscous into the stock and mix well. Wrap it with aluminium foil and let it sit for 4-5 minutes. After that, fluff it with a fork and let cool.

Step 3 of 6

In the meantime, finely chop up bunga kantan, lemongrass, coriander and mint leaves.

Step 4 of 6

Once the couscous has softened - take a fork and get your couscous nice and fluffy.

Step 5 of 6

Mix your chopped herbs into the couscous as well as the golden raisins and pomegranate seeds.

Step 6 of 6

Season to taste with salt and pepper then you’re ready to serve!

Tips

Pair it with any grilled meat such as daging panggang.