Herbed Couscous

This is the nicest couscous I ever tasted - was taught to me at the cookery school

1. 1

   Pour the hot stock over the couscous and place lid or tinfoil over the top to keep in steam. Leave until all moisture absorbed c5-10mins

2. 2

   Use fingers to separate the grains of couscous to make texture lighter.

3. 3

   Stir in rind and juice of lemon, 1 tablespoon oil, mint and coriander.

4. 4

   Use fork to refluff the couscous if needed
   
   Serve and enjoy with a nice glass of wine!