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
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Citrusy warmth — toast for curries, grind for dry rubs, pickling
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Toasted pearl couscous — salads, pilafs, toasted in butter
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Citrusy warmth — toast for curries, grind for dry rubs, pickling
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Toasted pearl couscous — salads, pilafs, toasted in butter
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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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.