lemony herbed couscous

From: Evie*

On Jan 2, 2009

This is great, I have a garden full of mint and basil at the moment and wanted to use them up. Wonderful flavours that go perfectly with couscous. Thanks for sharing.

From: Peter J

On Jul 10, 2006

Tasted great! I used some herbed couscous but it was a variety with a mild flavor so the wonderful lemon taste came through well. I was missing fresh mint so strained a little mint sauce and used the mint from that.

From: Kookaburra

On Nov 24, 2006

We've enjoyed this twice now with Mirj's Grilled Moroccan Chicken. I did make several changes - not the least that I adapted it for two rather than six. I think a 10oz (315g) box of couscous would make enough couscous to feed us for a year! So, here's what I did: I cooked 1/2 small onion chopped, and 2 cloves garlic chopped, in 1 tablespoon oil in the microwave for about 3 minutes. I put 1/2 cup of instant couscous into a heatproof bowl and poured over 1 cup of hot stock (made up with 1 teaspoon stock powder and boiling water) combined with the zest from 1/2 a lemon and a 1/4 teaspoon of crushed black pepper. I let this stand for 5 minutes, then fluffed it with a fork and stirred in a small handful each of chopped parsley, basil and mint, the juice from 1/2 a lemon AND 1 fresh chopped tomato. The taste is divine - really fresh - and it compliments a spicy meat dish perfectly. Thanks chia for a great recipe!

From: Miss Annie in Indy

On Jan 4, 2006

Great tasting side dish, especially good with fish. The only change I made was to use 2 teaspoons olive oil and added 1 1/2 cup steamed broccoli florets. So simple and easy to make a wonderful change from rice.