How to make couscous

Couscous is a fabulous ingredient and it's really, really versatile and offers a great alternative to pasta, rice and potatoes.

So the best way to prepare it is if you can take about 60g per person. I've got about enough for four people here, I know it doesn't look like much but you'll see, once you add the stock, it really grows. Just pour the couscous into a heatproof bowl followed by a pinch of salt and pepper, the zest of half a lemon and a glug of olive oil. Then pour over 360ml of hot stock which should cover the couscous by about one centimetre. Cover the bowl tightly with cling film and set aside for ten minutes.

So the couscous is now ready and it's absorbed all the stock. The first thing we need to do is just fork it and fluff it up a little bit, making sure the grains are all separated. And at this point, as it's all separated, we're just going to add some fresh herbs to it.

Now you can add whatever you like at this stage but I'm just going to add some parsley and some lemon juice. You could add mint, you could add coriander and, in fact, you could add some chickpeas and lentils and it's a meal in itself. Just add the chopped parsley, then we get a squeeze of lemon. And this is really it and it's just delicious with tagine, vegetable stews, anything with lamb, really, really delicious. And there you have it, it's that easy to prepare to couscous from scratch.

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