- 250g couscous
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
- 4 vine-ripened tomatoes
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- half a cucumber
- 1 bunch spring onions, sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 2 x 20g packs fresh parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- grated zest of a lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 6 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 tbsp lemon juice
- 1 crushed garlic clove
Prepare the couscous: 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 mins 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.
Serving the right amountFor 2 servings of couscous, you'll need about 125g couscous and 150ml of water or stock. For 4 servings, the quantities are 250g couscous and 300ml water or stock. For 6, you'll need 350g couscous and 500ml water or stock.