Herby Couscous

Name: Herby Couscous
Prep time: 5 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Ingredients: g couscous; ml boiling chicken or vegetable stock; g butter; lemon, zested; g flaked almonds, toasted; handful chopped parsley; handful chopped mint; pinch salt

15 min (incl. resting)easy4 original servings

Fluffy, fragrant, loaded with herbs and toasted almonds. The base that soaks up all that tagine sauce. Five minutes of work, done while the lamb finishes.

Ingredients

Serves

300 g couscous
350 ml boiling chicken or vegetable stock
30 g butter
1 lemon, zested
40 g flaked almonds, toasted
1 handful chopped parsley
1 handful chopped mint
1 pinch salt

Instructions

1
Couscous into a wide bowl.
2
Pour over the boiling stock, cover with a plate or cling film. Leave for 5 minutes — don't peek.
3
Fluff with a fork, breaking up any clumps. Fold in butter, lemon zest, almonds, herbs and salt. Taste and adjust.
Tip: Always fluff with a fork, never a spoon — a spoon mashes it back into porridge.
4
Serve warm or at room temperature — both work.

Notes & Tips

Couscous ratio tip

The 1:1.2 ratio of couscous to liquid is the magic number. Too much liquid and it goes claggy. Always fluff with a fork, never a spoon — a spoon mashes it back into porridge.