Lemon pistachio couscous
This nutty and zesty side dish goes perfectly with Moroccan-style dishes.
- 15 mins cooking
- Serves 4
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Ingredients
Lemon pistachio couscous
- 1 cup couscous
- 3/4 cup boiling water
- 2 teaspoon lemon rind, finely grated
- 1/4 cup lemon juice
- 1/2 cup pistachios
- 2 teaspoon olive oil
- 1 clove crushed garlic
- 1 small red onion, finely chopped
- 1/2 cup fresh mint, shredded
Method
Lemon pistachio couscous
- 1Combine couscous, boiling water, lemon rind and juice in a medium heatproof bowl. Cover, stand about 5 minutes or until liquid is absorbed, fluffing with fork occasionally. Meanwhile, dry-fry pistachios in a heated small frying pan until fragrant, remove nuts from pan, chop coarsely. Heat olive oil in same pan, add clove crushed garlic and onion, cook, stirring, until onion softens.
- 2Fluff the couscous then stir nuts, onion mixture and shredded fresh mint through couscous.
