Kirsty Scobie, Fenella Renwick

Simple Lemon and Herb Couscous

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
The Seafood Shack: Food & Tales from Ullapool
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