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

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