Citrus CousCous

All in the name this is a very citrusy couscous.
Citrus CousCous
Both lemons and oranges are used for sweet and zingy goodness. I’m good for eating vegetables but fruit not so much.  There’s an awful lot of munching and crunching in chewing an apple so much so that it puts me off, I do love a fruit salad where everything is chopped into bite-size pieces and there’s plenty of berries involved and perhaps a dollop of cream.  All the better if it’s prepared by someone else.  Here the oranges used were easy peel satsumas and I used the zest and juice of the lemon.
Citrus CousCous 2

Citrus Couscous
You will need:
1 tbsp butter
250g couscous
250ml hot chicken stock
1 lemon
2 easy peel satsumas
1 small red onion
handful walnut pieces
handful rocket leaves
Melt the butter in a saucepan over a medium heat.  Add the couscous, stir well and cook for 2 minutes.
Remove the pan from the heat and pour in the stock, give a brief stir and then cover with a saucepan lid or clingfilm and leave to stand for 5 minutes.
Meanwhile prep. the other ingredients : zest and juice the lemon, peel and segment the satsumas, peel and slice the red onion.
Remove the lid and use a fork to fluff up the grains.
Add the zest and juice of the lemon, satsuma segments, onion slices and walnut pieces along with the rocket leaves and mix through.
Eat warm or cold.
Til next time, Sheila.

2 Comments Add yours

  1. Helene says:

    I like the butter starter, gives that silky mouth feel. Never tried it but will now, thank you for the recipe

  2. Conor Bofin says:

    Lovely. I enjoy couscous but struggle to get the family enthused. This might do it.

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