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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

  • 250g couscous
  • grated zest of a lemon
  • 2 x 20g packs fresh coriander
  • 4 tbsp raisins
  • 4 tbsp toasted pine nuts

Nutrition: per serving

  • kcal367
  • fat20g
  • saturates3g
  • carbs43g
  • sugars0g
  • fibre1g
  • protein6g
  • salt0.03g
    low
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Method

  • step 1

    Prepare 250g couscous with boiling water or stock, according to the packet's instructions.

  • step 2

    Add the lemon zest, fresh coriander, raisins and pine nuts. Season well and drizzle with plenty of olive oil. Goes really well with fish or lamb.

Recipe from Good Food magazine, August 2004

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Comments, questions and tips (9)

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Overall rating

A star rating of 3.9 out of 5.12 ratings
Philippa White 1 avatar

Philippa White 1

A star rating of 4 out of 5.

250g works if you just want the couscous on it's own, but if you're eating this with something, like lamb or sides, half the amount.

flauffy

A star rating of 4 out of 5.

I love grain salads and this made a lovely lunch served with grilled halloumi on top. I used the juice as well as the zest of a lemon and used dried apricots in place of raisins. I also added chives to finish. Delicious.

meanie303

A star rating of 5 out of 5.

Worked really well. Was very tasty and summery. I served with lamb kebabs and went perfectly. Only problem I had is that I used slightly old raisins, but that was not the recipe's fault.

hayleyb277

A star rating of 5 out of 5.

Used dried blueberries, had no pine nuts so toasted some cashews, added mint, oregano and chives picked from my herb patch along with generous amounts of pepper, I also added the juice of the lemon - ok so I deviated a fair bit, but thanks for the inspiration GF as ever!

helene67

I also added chopped apricots.

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