Minty couscous

June 23, 2008 (Last Updated: January 11, 2019)
Minty couscous recipe

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.

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