lemon & herb couscous

Lemon & herb couscous
Lemon & herb couscous

This simple, versatile couscous recipe is really handy to have up your sleeve. It works well with a variety of Turkish and Middle Eastern dishes, ranging 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 with 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. This dish tastes great with all sorts of additions; for example, chickpeas, feta cheese, chopped red onion or pomegranate seeds – let your imagination run wild!

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