Herbed Couscous
Over a year ago
804 views
Ingredients
No ingredients listed.
Accompaniment
SponsoredLouis Jadot Macon Blanc - Featured BBC 2 What to eat now
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Description
This is the nicest couscous I ever tasted - was taught to me at the cookery school
Method
-
1
Pour the hot stock over the couscous and place lid or tinfoil over the top to keep in steam. Leave until all moisture absorbed c5-10mins
-
2
Use fingers to separate the grains of couscous to make texture lighter.
-
3
Stir in rind and juice of lemon, 1 tablespoon oil, mint and coriander.
-
4
Use fork to refluff the couscous if needed
Serve and enjoy with a nice glass of wine!
Similar Recipes
View all similar
Comments (0)