Planning a Moroccan feast? Try this fuss-free couscous side dish that comes with the zing of lemon and the crunch of pistachio. It takes less than half an hour to make and will make an impression at the table.
- 1 cup couscous
- ¾ cup boiling water
- 2 tsps lemon rind, finely grated
- ¼ cup lemon juice
- ½ cup pistachios
- 2 tsps olive oil
- 1 clove crushed garlic
- 1 small red onion, finely chopped
- ½ cup fresh mint, shredded
Combine couscous, boiling water, lemon rind and juice in a medium heatproof bowl. Cover, stand about 5 mins 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.
Fluff the couscous then stir nuts, onion mixture and shredded fresh mint through couscous.