Zesty spring couscous
If you’re after an easy side dish for grilled/barbecued meat or your Easter Sunday roast this easy zesty spring couscous might be very suitable. It’s ready in 10 minutes, it’s vegan, it goes well with roasted/grilled lamb, chicken, or fish. You can spice it with some chilli flakes.
Ingredients
Method
- Put the couscous into a glass bowl.
- Finely slice/shred the spring green leaves (about 3 large ones) and measure out 1 large cupful. Put these in a pan of lightly salted water and bring to the boil. Cook for a minute or so, then drain the liquid into a bowl. Put the spring greens back into the pan, then cover.
- Pour in 1.5 cupful of the cooking water over the couscous, add the olive oil. Put a plate over it and rest for 10 minutes.
- Meanwhile, grate the lemon rind, dry-toast the almond flakes and thinly slice the spring onions.
- When the couscous has absorbed the liquid, loosen the grains with a fork and transfer into a large serving dish. Fold in the spring greens, lemon zest and the spring onion. Season with salt and pepper.
- Serve warm with the toasted almond flakes scattered on top.