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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.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: North African
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup shredded spring greens or tender cabbage leaves
  • 1 cup couscous
  • 1 Tbsp olive oil
  • Grated zest of 1 lemon
  • 2 Tbsp lightly toasted almond flakes
  • 4 spring onion

Method
 

  1. Put the couscous into a glass bowl.
  2. 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.
  3. 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.
  4. Meanwhile, grate the lemon rind, dry-toast the almond flakes and thinly slice the spring onions.
  5. 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.
  6. Serve warm with the toasted almond flakes scattered on top.