Zesty lemon couscous
Sure, you could make couscous by pouring boiling water over it. But why would you
when doing it this way is just as easy and at least twice as delicious.
Serves 4–6
Preparation time 10 minutes
Ingredients
1 ¾ cups (375ml) vegetable stock, salt-reduced
1
½ cups (270g) couscous
1 tbsp olive oil
Grated zest and juice of a large lemon
3 spring/green onions, nely sliced
Method
1. Pour stock into the inner pot. Press SAUTÉ/SEAR HIGH TEMP button, set cooking time for 2 minutes and press START, do
not close the lid. Allow stock to come to the boil. Cancel any remaining time.
2. Add the couscous, olive oil, lemon zest and lemon juice. Stir to combine. Close the lid. Allow to stand for 5 minutes.
3. Using a plastic spoon, stir the couscous to loosen the grains. Add spring/green onions. Season to taste with salt
and pepper.
Flavour variations
Moroccan couscous
Add 2 tsp Moroccan seasoning to the couscous in step 2. After standing, add in 400g can rinsed and drained chickpeas,
2 tsp chopped fresh mint and ¼ cup currants. Press SAUTÉ/SEAR HIGH TEMP button, set cooking time for 2 minutes and
press START, do not close the lid. Stir until heated. Sprinkle with toasted pine nuts to serve.
Mediterranean couscous salad
Prepare couscous, substituting the lemon with an orange. Place into a large bowl, add 250g halved cherry tomatoes,
100g crumbled feta and
¼ cup sliced pitted olives. Stir to combine.
Couscous tabbouleh
Transfer the prepared couscous to a large bowl and add 3 cups roughly chopped fresh parsley,
¾ cup roughly chopped
fresh mint leaves and 2 chopped tomatoes. Dress with a little extra olive oil and lemon juice. Season to taste with black
pepper.
Cook’s note
Sauté
Do not close the
lid during sauté.
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