Lemon, garlic couscousPosted on: 01 July 2014 by 50connect editorial
Couscous with lemon and garlic - a healthy meal that is low in fat, tastes delicious and is ready in minutes.
Couscous is fine cracked durum wheat that swells up like rice when it is cooked. It absorbs the flavour of anything that it is cooked in it, so you can vary the flavouring to cater for personal taste. The vegetables used in this recipe can also be altered to incorporate whatever is in season or in your cupboard! It would taste equally as good with steamed carrots, broccoli and courgettes. This is a casual recipe in that it is purely a guideline so quantities and ingredients should be altered to suit personal taste.
- 250g couscous
- Celery salt (or table salt) and pepper
- Zest and juice of 1 lemon
- 2 cloves of garlic crushed
- Knob of butter
- Half a cucumber
- 4 spring onions
- 1 yellow pepper
- 1 green pepper
- 15 baby tomatoes
- 2 tbls fresh coriander chopped
- 1 tbls flat leaf parsley chopped
- 1 tbls fresh basil chopped
- Olive oil
Place the couscous in a bowl and season generously with celery salt and pepper. Stir in crushed garlic and half the lemon juice. Pour over boiling water until the water- level is about 1 cm from the level of the couscous. Add the butter and leave to stand for 10-15 minutes until the couscous has absorbed all the liquid.
Meanwhile prepare the cucumber, spring onions and peppers. Chop into small bite-sized pieces.
When the couscous has absorbed the liquid use a fork to fluff it up and mix in the chopped vegetables, tomatoes, lemon zest and herbs. Combine thoroughly.
- Make a quick dressing using some olive oil and the remainder of the lemon juice. Pour over the couscous and serve.
This can be used as a light main meal or served as an accompaniment to lamb chops, chicken breasts, steak or salmon. It is also great with Summer barbecues. It can be made well in advance and will keep for several days in the fridge. It is also a healthy lunchtime snack.
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