Lemon and cumin couscous

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


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


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