Rocket and Lemon Couscous

, from Issue #45. August, 2015
Photography by Manja Wachsmuth.
Rocket and Lemon Couscous

Serves: 4


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


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.