Name: Simple Lemon and Herb Couscous
Yield: Serves 4
Ingredients: salt and pepper; juice and zest of ½ lemon; handful of mixed fresh herbs, chopped (we use dill, parsley and chives); 50 g butter; 250 g couscous; 1 vegetable stock cube

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Seafood Shack

By Kirsty Scobie and Fenella Renwick

Published 2020

About

We never follow the instructions on the back of the couscous packet! They use way too much water and it always ends up stodgy. At the Shack we use just enough boiled water to cover the couscous, which makes it much lighter and fluffier.

Ingredients

50 g butter
1 vegetable stock cube
juice and zest of ½

Method

Put your butter, crumbled vegetable stock cube, lemon juice and zest in a bowl and add 350 ml boiling water. Mix until the butter and stock have dissolved. Pour in your couscous - you want to make sure that it comes to no more than half a centimetre below the water line. If you have too much water