- bunch mint
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 1 thick strip lemon zest
- 300g wholewheat couscous
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
- 4 spring onions, chopped
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
Put the mint and lemon zest in a saucepan (reserve some small leaves for later) and cover with 600ml water. Bring to the boil, then add the couscous, cover and take off the heat.
Leave to stand for 5-10 mins until the couscous has absorbed all the liquid. Remove and discard the lemon zest and cooked mint. Top the couscous with the spring onions and reserved mint leaves, and serve.