• Minty couscous

    Serves: 4
    Cooking Time: 40 mins


    • 180g couscous
    • 250ml chicken stock
    • 50ml mint, finely chopped
    • 50ml fresh flat-leaf parsley, finely chopped
    • Dressing

    • juice of 1 lemon
    • 40ml olive oil
    • salt and freshly ground black pepper, to taste
    • 2 preserved lemons, finely sliced
    • 150g dried cranberries, to serve



    Put the couscous in a bowl and pour over the stock. Leave to absorb for 30 minutes. Using a fork gently part the couscous grains.


    To serve, place the couscous in a serving dish and stir through the mint and parsley.


    Mix the dressing ingredients well and pour over the couscous. Serve with the preserved lemons and cranberries.