Israeli Couscous with Preserved Lemons and Herbs

 

Using Alexandra's Israeli Couscous

 

 

Ingredients:
 

250g Alexandra’s Israeli Couscous

500mls chicken or vegetable stock

1 red onion, finely chopped

A large handful of chopped herbs including _mint, coriander and parsley

½ cup pine nuts, toasted

The peel of ½ a preserved lemon, or the zest _of 1 lemon

The juice of 1 large lemon

Olive oil

 

 

 

Method:
  1. Add 250g of Alexandra’s Israeli Couscous to 500mls of boiling chicken or vegetable stock. Stir occasionally for 10 minutes or until cooked.

  2. Meanwhile, fry the onion in a tablespoon of olive oil until soft and remove from the heat. Drain any remaining liquid from the couscous and place in a large bowl.

  3. Toss through the onion, herbs, toasted pine nuts and lemon.

  4. Season with salt and pepper and stir through 2-3 tablespoons of olive oil.


    S
    erves 4 as an accompaniment to a main meal.

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