Couscous is one of those things that is easy to overlook because it is sometimes badly prepared or can be a bit dull. But with a little bit of imagination and tic these humble grains of wheat can become something truly delicious.
This is my simple salad but you can add whatever herbs or ingredients you like.
– 250g Couscous
– 400ml Hot stock (chicken or vegetable)
– 6 x Spring onions
– 20g Coriander
– 20g Mint
– 50g Flaked toasted almonds
– 50g Sultanas
– Zest of 1 Lemon
– Juice of 2 Lemons
– Extra virgin olive oil
– Salt & pepper
Step 1 – The soak
Place the couscous in a large bowl, pour over the hot stock of your choice, stir briefly and then cover. Leave for 10 minutes.
Step 2 – The prep
Place the sultanas in a bowl and cover with boiling water. Leave for 10 minutes to plump up. Meanwhile finely chop the coriander, mint and spring onions.
Step 3 – The mix
Once the couscous has absorbed the stock, uncover and fluff through with a fork. Leave to cool and then add in the chopped coriander, mint and spring onions. Drain the sultanas and to the bowl along with the toasted almonds. Zest in 1 lemon and then squeeze in the juice of 2 lemons (being careful not to get any pips in). Mix it all together, add in a good slug of olive oil and season to taste.
Step 4 – The serve
Enjoy the couscous on it’s own or as a side dish.