Lemon pistachio couscous

This nutty and zesty side dish goes perfectly with Moroccan-style dishes.

  • 15 mins cooking
  • Serves 4
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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


Lemon pistachio couscous
  • 1
    Combine 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.
  • 2
    Fluff the couscous then stir nuts, onion mixture and shredded fresh mint through couscous.

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