Quick & Easy September 30, 1975 Preserved lemon and mint couscous Serves 4 Cook 15M Women's Weekly Food Print Ingredients 1 cup couscous 1 cup water 1 teaspoon ground cumin 2 tablespoon finely chopped preserved lemon rind 1/2 cup raisins 1 cup coarsely chopped fresh mint 1/4 cup lemon juice Method 1.Boil water in medium heatproof bowl, add couscous; stand about 5 minutes or until water is absorbed, fluffing with fork occasionally. 2.Stir in cumin, lemon rind, raisins, mint and lemon juice. 3.Season to taste. Sign up for our newsletter Sign up to the Women’s Weekly Food newsletter for recipes, videos and how to articles from our Test Kitchen. Close Thank you for subscribing! Email Submit Disclaimer: By joining, you agree to our Privacy Policy & Terms of Use
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