Rainbow couscous Recipe

(89 ratings)
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  • Healthy
  • Vegetarian

serves:

0

Cost:

cheap

Total Time:

00:00

Prep:

00:00

Cooking:

00:00

An ideal accompaniment to any meal, couscous is quick, easy to cook and delicious served hot or cold.

Ingredients

  • 500g (18oz) couscous
  • 6tbsp extra-virgin olive oil
  • Juice of 2 lemons
  • 900ml (1 1/2pt) hot vegetable stock
  • 100g (4oz) unsalted mixed nuts, chopped
  • 175g (6oz) dried fruit (eg sultanas and/or apricots, chopped)
  • 4tbsp chopped fresh flatleaf parsley
  • 4tbsp chopped fresh mint

Method

  • Place the couscous in a bowl, add half the olive oil and lemon juice, and stir so that all the grains are well coated.

  • Season the hot stock and pour 800ml of it over the couscous.

  • Cover and set aside for 10 mins until the liquid is absorbed.

  • Uncover and fluff the couscous with a fork, stirring in the remaining hot stock if it looks a little dry.

  • Toast the nuts in a heavy-based frying pan over a low heat for about 5 mins, until golden. Remove from heat and stir into the couscous, along with the remaining oil, fruit and herbs.

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