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Member recipe

Lemon & Corriander Cous Cous

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Serves 8

Great as a side dish with meat or salads or for parties and BBQ's

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  • 1/2 Medium pack plain cous cous
  • 1 large bunch fresh corriander, chopped
  • Juice 1 large lemon
  • Chicken stock
  • Seasoning


    Place the cous cous in a large bowl and cover with the hot chicken stock so that it just covers the cous cous by about a centimentre. Cover with a tea towell and leave to absorb for 10 mins or so. When the stock has all been absorbed, fluff up with a fork and add the lemon jiuce and chopped corriander. Season and check flavour. You may need more lemon juice or more seasoning. As with all cooking, you need to use your judgement.

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