minted couscous

Linda McCartney was talented in so many ways……… This is one of her recipes with my additions at the end.

1 cup couscous

2.5 cups water boiled

2/3 cup olive oil

juice and grated zest of 2 lemons

1 yellow bell pepper, seeded and finely chopped

4 scallions

4-6 tablespoons freshly chopped mint

sea salt

  • Put couscous into a large bowl and pour boiling water into it. Stir for a couple of minutes and leave it until the water has absorbed and the couscous is tender, for about 6-7 minutes.
  • Add the olive oil, lemon juice and zest and mix them in thoroughly.
  • Stir in the chopped pepper, scallions and mint. Season to taste with salt and pepper.

Note: Instead of yellow pepper, sometimes I use golden raisins. Or for a change, instead of mint and raisins, I may use parsley and pine nuts. Also, there are times I use stock ( vegetable or chicken) instead of water.

Serve with roasted vegetables or lemon chicken