LEMON COUSCOUS

In our staff room we really seem to like food. At a recent shared lunch to celebrate the pending marriage of a colleague I bought along this couscous dish. This first part of the recipe is the original that I sourced years ago from Cuisine Issue 63 (thank you! Cuisine)

3 lemons
2 tablespoons olive oil
1 packed cup of couscous
1 cup of chicken stock (campbells - liquid, or make it up from powder/stock cube, OR use you own that you make and keep in the freezer)
3 tablespoons (or more) chopped parsely or coriander
2 teaspoons lemon pepper seasoning
salt to taste

• Grate the rind and squeeze the juice of the lemons
• bring the stock, olive oil, and lemon juice to the boil
• remove from heat and add the couscous
• leave to absorb the liquid for 5 minutes
• toss with a fork and stir in the grated lemon rind, lemon pepper, chopped parsely/coriander and salt to taste
• serve warm or cold
• can easily be reheated in the microwave

(serves 4-6 people)

When I served my dish for lunch, I added a tin of chickpeas - well drained and rinsed in water;
one red pepper finely chopped; and 2 lebanese cucumbers (could use any cucumber)