Serves: 4
INGREDIENTS
1¼ cups instant couscous
¼ cup currants
1 tablespoon olive oil
1 teaspoon sea salt
1¼ cups boiling water
finely grated zest and juice 1 lemon
2 large handfuls rocket or spinach, thinly sliced
freshly ground pepper
METHOD
Put the couscous, currants, oil, salt and boiling water in a large bowl and combine. Cover with plastic wrap and leave for 15 minutes then fluff up with a fork.
Stir in the lemon zest and juice and the rocket and season with pepper.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.