Spring couscous with herbs, lemon & pistachios

Spring couscous with herbs, lemon & pistachios

From
Grains
Serves
4
Prep
10 mins
Cooking time
15 mins
Photographer
Deidre Rooney

Using the couscous as a base you can be as creative as you like with this, tossing other herbs or nuts into the mixture, orange zest instead of lemon, and even dried fruit or chopped tomatoes.

From the grocer

Ingredients

Quantity Ingredient
200g wholemeal couscous
175g boiling water or chicken stock
90ml extra-virgin olive oil
salt and freshly ground black pepper
25g unsalted pistachio nuts, chopped

From the greengrocer

Quantity Ingredient
1/2 lemon, juiced and zested, removed in strips with a zester
1 spring onion, finely chopped
3 tablespoons flat-leaf parsley, mint and coriander leaves

Method

  1. Sprinkle the couscous into a shallow dish and add the water or stock and 2 tablespoons of the olive oil. Cover with plastic wrap and leave to plump up for about 15 minutes, then fork it to aerate and separate the grains. You can serve the couscous at this temperature or reheat it in the oven or microwave.
  2. Stir in the remaining ingredients, taste for seasoning and serve.
Tags:
grains
ancient
wholefood
simple
easy
weeknight
midweek
mid-week
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