| Prep Time | 8 minutes |
| Cook Time | 5 minutes |
| Servings |
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Ingredients
- 3 cups vegetable or chicken stock
- 3 tablespoons of olive oil
- 3 cups couscous
- .5 Cucumber
- 1 large bunch of fresh parsley
- 4 tomatoes
- 1 tsp garlic clove or 1minced garlic
- .5 bunch spring onions
- 1 lemon Zest and juice
- 10 stalks of spring onions
- Salt & pepper
Ingredients
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Instructions
- Place cous cous in a bowl
- Heat the stock and pour onto the cous cous, cover and stand for 5 minutes
- After 5 minutes fluff with a fork so it doesn’t stick together
- Chop the tomatoes and cucumber into fine dice/very little pieces
- Wash and chop spring onions and flat parsley and mint
- Zest the skin on the lemon by grating on the finest setting
- Gently fold all of these ingredients through the cous cous
- Juice the lemon removing any seeds
- Mix olive oil, lemon juice and garlic together, pour over cous cous and stir
Recipe Notes
Equipment
2 mixing bowls
Knife
Chopping board
Juicer
Grater
Measuring cups
Pot
Optional Extras to serve with your cous cous
• Stir fried or BBQ Chicken
• Strips of lamb or a whole lamb loin pan fried and sliced
• Beef strips or steak pan-fried and sliced
• Roast vegetables
• Slow roasted lamb or beef
• Grilled fish
Adult Assistance
Boiling to stock and adding to the cous cous
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