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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I love couscous, and this is a variation I make quite often. You could use golden raisins instead of the craisins but I think they taste yummy. Ingredients:
2 cups stock (could use vegetable or chicken) |
1 tablespoon olive oil |
1 1/2 cups couscous |
8 snow peas, topped tailed,blanched in boiling water 1 minute,finely julienned |
2 spring onions, finely sliced (green) |
1/2 red bell pepper, diced |
1/2 cup craisins |
1 tablespoon lemon juice |
1 tablespoon butter |
2 tablespoons toasted sesame seeds (i do this by dry roasting them in a small fry pan over a medium heat, shaking often) |
1/2 preserved lemon, rinsed,flesh discarded,and peel finely julienned |
2 tablespoons mint, chopped |
Directions:
1. Bring the stock and oil to the boil in a large saucepan over high heat.
2. Add the couscous, cover, and remove immediately from the heat.
3. Allow to stand for 3 minutes, or as directed on your couscous box.
4. Add the remaining salad ingredients and fluff upp with a fork, then place in a serving bowl.
5. Top with the garnish ingredients and serve at once.
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