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Serves
4
This dish can also be made with vegetable stock and most vegetables
Ingredients
- 2 tbsp olive
oil
- I medium-sized
onion, chopped
- 250g mushrooms,
sliced
- 1 chopped
carrot
- 2 cloves garlic,
chopped or crushed
- ½ tsp cumin
- ½ tsp coriander
seeds, ground
- Zest of 1 lemon,
grated
- Juice of 1
lemon
- 2 cups of chicken
stock or clear chicken broth (or vegetable stock)
- Roughly-chopped
coriander leaves for garnish
- 500g couscous
- salt and pepper
to taste
Method
Couscous is
available in supermarkets and is the quickest and easiest form
of pasta to prepare – just follow the instructions on the
box.
Heat the oil in
a large, flat pan. Add the chopped vegetables, coriander seeds
and cumin, and cook gently for about 5 minutes. Add the couscous,
lemon zest, and raisins. Stir until the ingredients are coated.
Add all the stock and the lemon juice. Simmer for 3 minutes.
Remove from the heat, cover, and allow to cool for 3 minutes.
Add salt and pepper, sprinkle with chopped coriander, and gently
stir with a fork before serving.
If you wish, you
can add a little chilli to this recipe.
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