Total Time
20mins
Prep 10 mins
Cook 10 mins

Taken from an edition of Better Homes & Gardens

Ingredients Nutrition

  • 1 cup couscous
  • 1 tablespoon olive oil
  • 1 cup boiling chicken stock
  • 1 tablespoon preserved lemon, finely chopped
  • 12 cup parsley, finely chopped
  • 12 cup mint, finely chopped
  • 12 cup sultana
  • 12 cup almonds, roughly chopped, toasted
  • salt and pepper

Directions

  1. Place couscous in large heatproof bowl.
  2. Add the olive oil, stir to coat grains.
  3. Add 1 cup boiling chicken stock.
  4. Cover with plastic wrap and set aside for 5 minutes.
  5. Fluff with fork to separate grains.
  6. Stir in preserved lemon, mint, parsley, sultanas, almonds.
  7. Season to taste and serve.
Most Helpful

5 5

Very good indeed. I used whole wheat couscous and paired this with a Ras el Hanout seasoned pork chop along with some cooked chard. I love the versatility of couscous and this one was a real hit.

5 5

Me and DH liked this couscous a lot. I didn't use the sultana because DH doesn't like that in his couscous. It was great with toasted almonds. Thanks kate :) Made for ZWT9

5 5

Ohhhhh so good. I loved the preserved lemon in this couscous. It was probably my favorite part. The blend of nuts, etc... were also really nice additions. I loved it all! Thank you. Made for the Soup-A-Stars during ZWT9