Coriander Lemon Couscous

Sackville's Note:

This makes a good accompaniment to fish and meat when it's served warm. You can also serve it as a cold salad as part of a buffet. You can use any kind of nuts you like, just toast them in a dry frying pan before you mix them with the rest of the dish.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 250 g israeli couscous or 250 g normal couscous
• 50 g coriander , chopped
• 1 lemon, zest of
• ¼ cup olive oil
• 100 g nuts , toasted
• salt and pepper

Directions:

1. Cook the couscous according to package directions.
2. Meanwhile, put the coriander and lemon zest in a bowl.
3. When the couscous is done, mix it with the coriander and lemon zest.
4. Add the olive oil and nuts and mix again.
5. Season with salt and pepper.
6. Serve immediately or chill if desired.
7. Squeeze a little lemon juice over the couscous just before serving.

Reviews

[Inspiritual]

this was so good -- i dfdn't have any nuts in the house, but we didn't miss it, except for maybe texture -- it was my dh's first time eating israeli couscous and she is a very finicky eater and she loved it :) -- thanks for sharing.

[Mikekey]

Yummy! I love the texture of Israeli couscous. I was going to use pine nuts but burned them while toasting :( , so used pumpkin seeds, which worked quite well! Thanks for posting this.

[Jewelies]

This is wonderful, absolutely loved it. I'd used up all the lemon zest in your Moroccan Lamb Shanks Moroccan Lamb Shanks so instead I added some juice and was pleased I did. Also used pine nuts which are my favourite. This one goes into my favourites cookbook to be used again and again. Thanks for posting.