Green Couscous with Lemon Dressing

Serves: 6

Edit

Update

Cancel

Total Time: 40

Prep Time: 15

Cook Time: 25

• 125 gram(s) rocket or watercress
• 2 bunch(es) spring onions
• 1  cucumber
• 100 ml lemon juice
• 300 ml olive oil
• Salt and ground black pepper
• 450 gram(s) couscous

Method

1. Remove any tough stalks from the rocket or watercress, then roughly chop. Chop the spring onions; halve, de-seed and roughly chop the cucumber. Set aside the vegetables. For the dressing, mix together the lemon juice, olive oil and seasoning; set aside.
2. Place the couscous in a bowl and cover with 600ml (1 pint) cold water. Strain and return the couscous to the bowl; leave for 5-10min to allow the couscous grains to swell (see Cook's Tips). Lightly rake the grains to remove any lumps.
3. Place the couscous in the top compartment of an oiled steamer (see Cook's Tips). Steam over boiling water for 20-25min, separating the grains occasionally with a fork.
4. Place the couscous in a warmed serving bowl, stir in the rocket or watercress, spring onions, cucumber and lemon dressing, then serve immediately (see Cook's Tips).
5. COOK'S TIPS Pre-soaking couscous allows it to cook more quickly. If you don't have a steamer or couscoussière, use a metal colander that fits tightly over a large saucepan. Line the base with a clean J-cloth or muslin. This could also be served as a cold salad. At step 4, stir in the lemon dressing. Allow to cool, then add rocket, spring onions and cucumber before serving.

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!