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Herb and lemon couscous
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Delicious herb and lemon couscous side dish.
Ingredients:
  • 62.50 ml slivered almonds
  • 510.00 gm vegetable stock or chicken stock
  • 375.00 ml couscous
  • 36.40 gm extra virgin olive oil
  • 42.00 gm lemon juice
  • 20.00 ml finely grated lemon zest
  • 1/2 bunch chives, roughly chopped
Instructions:
  • 1. Preheat your oven to 180C (160C fan). Spread almonds on a baking tray and bake for roughly 3 minutes until golden. Then, transfer them to a plate to cool.
  • In a medium-large saucepan, bring the stock to a boil, then remove from heat. Add couscous, cover, swirl to combine, and let stand for 5 minutes until couscous absorbs all the liquid.
  • Uncover the couscous and generously drizzle with oil and lemon juice. Fluff up the grains with a fork, then gently fold in the lemon zest, chives, and almonds.

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