A Light and Delicious Side Dish!

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Make A Light and Delicious Side Dish!

This fresh and healthy couscous recipe goes brilliantly with any number of main course meals; marinated lamb, grilled chicken breast, falafel wraps and roasted vegetables just to name a few. This Middle Eastern favorite is quick and easy to follow, making it a great midweek dinner or lunch and perfect for picnic or barbecue sides.

Couscous

Serves 4

Total time:  30 minutes

Ingredients

5 oz of couscous

2 oz of fresh peas

1 oz of sweetcorn

1 oz of whole almonds

2 garlic cloves

1/2 onion

2 tbsp of butter

6 green olives

4 fresh mint leaves

2 oz of baby lima beans

1 oz of raisins

sea salt

black pepper, freshly ground

Preparation

Using the maker’s recipe for couscous, measure out the water for 5 of cous cous (recommendations vary slightly although it is normally around equal quantities).

Prepare the vegetables for the couscous. Start with cooking and shelling the baby lima beans. Cook the sweetcorn and peas until tender.

Chop the onions and finely crush the garlic. Add them both to a heavy bottomed pan with butter and gently saute' them for a couple of minutes.

Add the cooked peas, beans and corn to the onions and garlic. Chop the olives and add them to the mixture along with the raisins and the whole almonds.

Add the water, bring to the boil and remove from the heat.

Chop the mint and add along with the couscous. Give a good stir before placing a lid on top and leave for 3 minutes.

The cous cous will now be cooked, season with sea salt and freshly milled pepper.

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