lemon & herb couscous

Lemon & herb couscous
Lemon & herb couscous

This simple, versatile couscous recipe is really handy to have up your sleeve. It goes well with a variety of Turkish and Middle Eastern dishes, from tagines to kebabs. As it’s served cold and can be prepared in advance, this is also a great addition at a barbecue. The crunchy cumin seeds, with their warm flavour, provide a tasty contrast to the fresh-tasting lemon and herbs.

If you have any leftovers, you can easily turn this into a light meal by bulking it out with various ingredients that you might have to hand. Try it with chickpeas, cubed feta cheese, chopped red onion or pomegranate seeds – let your imagination run wild!

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Lemon & herb couscous
  1. Grate the zest of the lemon half and squeeze out the juice. Set aside.
  2. Place the couscous in a medium-sized bowl. Pour 150 ml of the hot stock over the couscous and cover the bowl with a plate.
  3. After 5 minutes, fluff the couscous with a fork and pour over the remaining 100 ml hot stock. Cover again with the plate.
  4. After another 5 minutes, add the lemon zest and juice and the cumin seeds and stir to combine. Leave to cool.
  5. When the couscous is cool, add the mint and coriander and stir to combine.
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