Lemon & Coriander Couscous

Monday, February 15, 2010

This dish combines the complimentary flavours of lemon and coriander and it goes great with grilled meats and fish. Despite it's Italian pedigree, the dish is also great accompaniment to oriental foods.

The following recipe makes fluffy couscous for two people.

• 150g brown couscous
• 1 chicken stock cube
• 5g / 1 teaspoon of low fat buttery spread
• ½ pint of boiling water
• Juice of half a lemon (approximately 5 teaspoons)
• A small bunch of coriander. Finely chopped. 
• Salt and black pepper to taste

  1. Add the couscous to a large bowl and add the butter.
  2. In a separate jug, add the stock cube to ½ pint of boiling water and stir well to make sure it’s dissolved.
  3. Add the lemon juice to the stock and stir to combine.
  4. Add the prepared stock and lemon mixture to the couscous and stir well.
  5. Cover the bowl (a big plate works well or cling film if you're feeling fancy) and leave for 5 minutes until the liquid is absorbed.
  6. Taste the couscous and add a little salt and pepper to taste.
  7. Add the chopped coriander and stir again.
  8. Stir well then divide between two bowls and serve.

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