Couscous with Herbs
Fluffy couscous brightened with lemon juice, flat-leaf parsley, and fresh mint, finished with butter. Serves 4.
300ml
instant (quick-cook)300g
1tsp
3tbsp
20g
20g
10g
1piece
1pinch| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 300ml | — | — | |
| 2 | | 300g | instant (quick-cook) | — | |
| 3 | | 1tsp | — | — | |
| 4 | | 3tbsp | — | — | |
| 5 | | 20g | — | — | |
| 6 | | 20g | — | — | |
| 7 | | 10g | — | — | |
| 8 | | 1piece | — | — | |
| 9 | | 1pinch | — | — |
Pour the water into the small saucepan.
Water · 300 ml
Bring the water to a full rolling boil over high heat.
Tip the couscous into the large bowl.
Couscous · 300 g
Add the salt to the couscous and stir briefly to combine.
Salt · 1 tspDrizzle the olive oil over the couscous.
Extra-virgin olive oil · 3 tbspPour the boiling water over the couscous and oil, stirring once quickly so everything is evenly wetted.
Cover the bowl tightly with cling film.
Leave the couscous to steam undisturbed for 10 minutes until all the water is absorbed.
Peel back and discard the cling film from the bowl.
Add the butter to the warm couscous.
Butter · 20 gWork through the couscous with a fork, lifting and separating every grain while the butter melts in.
Finely chop the flat-leaf parsley
Flat-leaf parsley · 20 g
Scatter the chopped parsley into the couscous.
Finely chop the fresh mint leaves
Fresh mint leaves · 10 gAdd the chopped mint to the bowl.
Finely grate the zest of the lemon directly into the bowl.
Lemon · 1 piece
Halve the zested lemon and squeeze its juice into a small bowl.
Pour the lemon juice over the couscous and add a pinch of black pepper.
Ground black pepper · 1 pinchLemon juice · step 17| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 300 ml | | Pour the water into the small saucepan.⏱ 5sResultWater |
| 2 | — | | Bring the water to a full rolling boil over high heat.⏱ 4 minResultBoiling waterused in step 6 |
| 3 | 300 g | | Tip the couscous into the large bowl.⏱ 10sResultCouscous |
| 4 | 1 tsp | | Add the salt to the couscous and stir briefly to combine.⏱ 5sResultCouscous and salt |
| 5 | 3 tbsp | | Drizzle the olive oil over the couscous.⏱ 5sResultCouscous and salt and extra-virgin olive oil |
| 6 | Boiling waterstep 2 | | Pour the boiling water over the couscous and oil, stirring once quickly so everything is evenly wetted.⏱ 10sResultSoaked couscous |
| 7 | — | | Cover the bowl tightly with cling film.⏱ 10s |
| 8 | — | | Leave the couscous to steam undisturbed for 10 minutes until all the water is absorbed.⏱ 10 minResultSteamed couscous |
| 9 | — | | Peel back and discard the cling film from the bowl.⏱ 5s |
| 10 | 20 g | | Add the butter to the warm couscous.⏱ 5sResultSteamed couscous and butter |
| 11 | — | | Work through the couscous with a fork, lifting and separating every grain while the butter melts in.⏱ 1 minResultButtered couscous |
| 12 | 20 g | | Finely chop the flat-leaf parsley⏱ 1 minResultFinely chopped parsley |
| 13 | Finely chopped parsleystep 12 | | Scatter the chopped parsley into the couscous.⏱ 5sResultButtered couscous and finely chopped parsley |
| 14 | 10 g | | Finely chop the fresh mint leaves⏱ 45sResultFinely chopped mint |
| 15 | Finely chopped mintstep 14 | | Add the chopped mint to the bowl.⏱ 5sResultFinely chopped mint and buttered couscous and finely chopped parsley |
| 16 | 1 piece | | Finely grate the zest of the lemon directly into the bowl.⏱ 30sResultLemony herb couscous |
| 17 | — | | Halve the zested lemon and squeeze its juice into a small bowl.⏱ 20sResultLemon juice |
| 18 | 1 pinch | | Pour the lemon juice over the couscous and add a pinch of black pepper.⏱ 5sResultLemon juice and ground black pepper |
| Lemon juicestep 17 | |||
| Total Time | 21 min | ||
- Toss everything together with the fork until the herbs and lemon are evenly distributed through the grains.
- Spoon the couscous into a warm serving bowl, mounding it lightly.
| Nutrient | Per serving |
|---|---|
| 418kcal | |
| 10g | |
| 15g | |
| 4g | |
| 61g | |
| 2g | |
| 5g | |
| 628mg |
Couscous with Herbs
Fluffy couscous brightened with lemon juice, flat-leaf parsley, and fresh mint, finished with butter. Serves 4.
What you’ll doYou will boil water, pour it over couscous mixed with salt and oil, then cover and leave it to steam for 10 minutes. Once the water is absorbed, you will fluff the grains with a fork whilst the butter melts through, then fold in fresh parsley and mint, lemon zest, lemon juice, and black pepper.
Ingredients
- Water300 ml
- Couscous, instant (quick-cook)300 g
- Salt1 tsp
- Extra-virgin olive oil3 tbsp
- Butter20 g
- Flat-leaf parsley20 g
- Fresh mint leaves10 g
- Lemon1 piece
- Ground black pepper1 pinch