John Myers
Lemon Couscous
The perfect lemon couscous recipe with a picture and simple step-by-step instructions.
- 1 Coffee pot Couscous
- 200 Milliliters Vegetable broth
- 1 Lemon
- 12 Cherry tomatoes
- 1 Paprika
- 1 Chilli fresh
- 2 Garlic cloves
- 8 Sage leaves
- 1 Handful Oregano leaves
- 0,5 branch Rosemary fresh
- 20 Basil leaves
- 2 Spring onions
- 5 tablespoon Lime oil
- 2 tablespoon Extra virgin olive oil
- 1 teaspoon Honey liquid
- 1 teaspoon Pepper from the grinder
- Salt
- Pour the cold vegetable stock and lemon juice over the couscous and allow to swell.
- Pluck the rosemary needles from the branch and chop with the remaining herbs, the chopped chilli, and add to the couscous with the chopped garlic.
- Cut the tomatoes and peppers into small cubes. Cut the spring onions into rings and add to the couscous with the lime oil, honey and olive oil and mix well. Season to taste with salt and pepper. Chill for about 1 hour.
- If the couscous is still too dry, add a little more vegetable stock.
- Feta goes well with it, or if it has to be meat (;-)
Facebook Comments