For ➍ 250 g couscous*
4 vine-ripened tomatoes
half a cucumber
1 bunch spring onions, sliced
40 g s fresh parsley
grated zest of a lemon
6 tbs olive oil
2 tbs lemon juice
1 crushed garlic clove
Put the couscous into a large bowl. Pour over the boiling water or stock and stir. Cover with a plate or cling film and leave to stand for 5 m until all the liquid has been absorbed. Separate the grains by roughing them up with a fork.
Finely dice the vine-ripened tomatoes and the cucumber. Slice the spring onions and finely chop the parsley, then add everything to the couscous with the grated zest of a lemon.
Whisk the olive oil, lemon juice and the garlic with plenty of seasoning and drizzle over the couscous. Toss well and serve with some grilled fish, meat or chicken.
Finely dice the vine-ripened tomatoes and the cucumber. Slice the spring onions and finely chop the parsley, then add everything to the couscous with the grated zest of a lemon.
Whisk the olive oil, lemon juice and the garlic with plenty of seasoning and drizzle over the couscous. Toss well and serve with some grilled fish, meat or chicken.
*For 2 servings of couscous, you'll need about 125 g couscous and 15 cl of water or stock. For 4 servings, the quantities are 250 g couscous and 30 cl water or stock. For 6, you'll need 350 g couscous and 50 cl water or stock.
