Coriander Lemon Couscous
"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."
- Ready In:
- 10mins
- Serves:
- Units:
Nutrition Information
5
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ingredients
- 250 g israeli couscous or 250 g normal couscous
- 50 g coriander, chopped
- 1 lemon, zest of
- 1⁄4 cup olive oil
- 100 g nuts, toasted
- salt and pepper
directions
- Cook the couscous according to package directions.
- Meanwhile, put the coriander and lemon zest in a bowl.
- When the couscous is done, mix it with the coriander and lemon zest.
- Add the olive oil and nuts and mix again.
- Season with salt and pepper.
- Serve immediately or chill if desired.
- Squeeze a little lemon juice over the couscous just before serving.
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RECIPE MADE WITH LOVE BY
@Sackville
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@Sackville
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Oh, this recipe excites me! Reminds me of the other exciting things I think about...like wrinkle fillers and face peels.
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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.
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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.
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