Red Pepper, Lemon and Mint Couscous |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This was included as part of a salmon recipe on . Much as I love salmon, I didn't care for this particular recipe. However, I did love the couscous! This is very good served with chicken. To save preparation time, use the roasted red peppers that come in a jar. Ingredients:
2 roasted red peppers, diced |
350 ml chicken stock |
275 g couscous |
2 tablespoons extra virgin olive oil |
15 g butter |
1 lemon (use all of the zest and the juice from half) |
2 tablespoons fresh mint, chopped |
Directions:
1. Bring the chicken stock to a boil in a medium pan.
2. Stir in the couscous, cover and remove from the heat.
3. Leave for 5 minutes, then uncover and fluff up with a fork.
4. Add the oil and butter and stir over low heat until heated through.
5. Then stir in the red peppers, lemon zest and juice, chopped mint and salt and pepper to taste.
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