| | Herb and lemon couscous
Herb and lemon couscous
Herb and lemon couscous 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 180C or 160C fan. Spread almonds onto a baking tray, and cook for about 3 mins, until golden. Transfer to a plate to cool.
  2. Pour stock into a medium-large saucepan, cover tightly and bring to the boil. Turn off the heat. Uncover and add the couscous, then replace lid and swirl to combine. Stand for 5 mins until the couscous has absorbed all the stock.
  3. Uncover couscous and drizzle the oil and lemon juice over. Fluff up the grains with a fork. add the lemon zest, chives and almonds, and stir through gently.
Time for preparing:
5 min.


  • 1/4 cup slivered almonds
  • 2 cups vegetable stock or chicken stock
  • 1 1/2 cups couscous
  • 2 tablespoon extra virgin olive oil
  • 2 tablespoon lemon juice
  • 1 tablespoon finely grated lemon zest
  • 1/2 bunch chives, roughly chopped
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