Lemony, nutty, Couscous

I love Couscous. Its one of those ingredients that pretty much makes itself. Its incredibly forgiving and takes on the flavours of the ingredients you use with it and works equally well as a salad or as part of a hot meal.

This is one of my longest serving side dishes – to go along with my mums roast chicken and some roasted Mediterranean veggies and I always feel like a bit of a cheat when I make it…

Ingredients

  • 200g couscous
  • 1tsp dried parsley
  • 1 tsp dried thyme
  • Juice and zest of 2 lemons
  • Salt and pepper
  • Glug of chicken stock concentrate
  • Squeeze of garlic
  • 200ml boiling water
  • Almond slices
  • Shelled pistachios
  • Fresh parsley or coriander (or both)

Method

  • Pop the kettle on and then in a bowl pop in your couscous, dried herbs and the zest of your two lemons
  • Season well with a good grinding of salt and pepper then mix everything thoroughly with a fork so its all well combined
  • Pop in your squeeze of garlic and glug of chicken stock then cover the whole thing with your boiled water.  Combine everything again with the fork then cover with clingfilm (or a lid) then set aside for at least 20 minutes.
  • Meanwhile toast your almonds, roughly chop your shelled pistachios and juice your lemons – setting everything to one side till you are ready to combine
  • After 20 minutes fluff your couscous with a fork to make sure its all light and fluffy. If everything is ready then you are good to assemble but if its all a little mushy  leave lid off for another 10 minutes or too dry add a little more liquid (I use lemon juice at this point)
  • When its as you like it throw in your nuts and fluff again. Add the lemon juice and combine well and lastly roughly chop your fresh herbs and then put half in and combine then strew the rest over the top.

Serve, as you like it, with roasted veggies, chicken, lamb or anything you love – this is great with a good steak as the juices mix with the couscous beautifully.

 

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