Lemon and cumin couscous

From issue #7.
Photography by Photography by Aaron McLean.

    INGREDIENTS

    200 grams couscous
    finely grated zest and juice of 1 lemon
    1 ½ teaspoons ground cumin
    1 teaspoon salt
    2 tablespoons olive oil
    250 mls chicken stock, boiling

    METHOD

    Combine all of the ingredients in a bowl, stir well, cover tightly with plastic wrap and allow to sit for 10 minutes.
    Gently fluff the couscous with a fork to break up any lumps and stir through the mint. Serves 4

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE

    Related Content

    latest issue - on sale now

    HOLIDAY
    Check out our
    latest issue:

    HOLIDAY

    dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more. 

    This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.