Lemon and olive couscous

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Serves 6
Prep 10
Cook 25
Fragrant and full of bold flavours, this fluffy couscous is high in fibre and a good source of iron. Great warm or chilled, it will spice up a simple dinner.
  • ½ lemon, thinly sliced
  • 2 cups instant couscous
  • 10g vegetable stock cube, crumbled
  • 2 cups boiling water
  • 1 tbs olive oil
  • 1 small spanish onion, halved and sliced thinly
  • 1 tsp cumin seeds (or ¼ tsp ground cumin)
  • ¼ tsp ground cinnamon
  • ½ cup pitted green olives, roughly chopped
  • ½ cup semi dried tomatoes, chopped
  • 1 cup fresh parsley, roughly chopped

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  1. Place the lemon slices in a small saucepan and cover with water. Bring to the boil over a medium heat, reduce heat and simmer for 10 minutes. Drain and chop the slices roughly.
  2. Place the couscous in a large heatproof bowl. Combine the stock cube with the boiling water and pour over the couscous. Cover and allow to stand for 10 minutes. Fluff up with a fork.
  3. Heat the olive oil in a non-stick frypan over a moderate heat. Saute the onion for 2 minutes or until soft, add the cumin seeds and cinnamon and cook for another minute or until fragrant.
  4. In a large serving bowl combine the couscous, lemon, onion, olives, tomatoes and parsley. Serve or cover and refrigerate until required.

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