Gastronomixs

Lemon and coriander couscous

A preparation of couscous, seasoned with typical Middle-Eastern flavours. The turmeric gives the couscous its golden-yellow colour.

Lemon and coriander couscous

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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.

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