Lemon and coriander couscous
A preparation of couscous, seasoned with typical Middle-Eastern flavours. The turmeric gives the couscous its golden-yellow colour.
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Ingredients
|
200 |
g |
couscous |
|
220 |
ml |
water |
|
1 |
clove |
garlic |
|
1 |
|
shallot, finely chopped |
|
2 |
g |
turmeric, ground |
|
1 |
g |
coriander seeds, ground |
|
1 |
|
lemon |
|
|
|
fresh coriander |
|
1 |
|
lemon, as a garnish |
|
|
|
Maldon salt and black pepper |
Preparation method
- Heat a little olive oil in a frying pan and gently fry the garlic and shallot without letting them brown.
- Add the turmeric and ground coriander seeds and briefly fry together.
- Add the water and the zest of the lemon and bring to the boil.
- Remove from the heat and add the couscous.
- Cover with a thick cling film and leave to soak for about ten minutes.
- Season to taste with Maldon salt, black pepper, and lemon juice.
- Mix in fresh coriander to taste.
Serving suggestions
- Delicious served with grilled chicken and lemon.
- As a component in an entremets or main course with fried or grilled salmon and green asparagus.