Contributed by (Recipe adapted from “Sainsbury” at www.sainsburys.co.uk)

Ingredients

1 C Couscous
1 1/2 C Vegetable stock
1 Purple carrot, washed
2 tsp fresh Coriander, roughly chopped (or ½ tsp of dried)
2 tsp fresh parsley, roughly chopped (or 1 tsp of dried)
1 tsp fresh Mint leaves, roughly chopped (or ½ tsp of dried)
1 tsp Extra virgin Olive oil
zest of 1 Lemon
1 tsp Lemon juice
Garnish: lemon wedges and parsley

Instructions

Place the couscous in a heatproof bowl and pour over the boiling stock, leave to stand for 5 - 7 minutes. Fork the couscous carefully to separate the grains. Dice the carrots and mix with herbs, oil, lemon zest and juice into the couscous. Chill until ready to serve. Garnish with wedges of lemon and fresh parsley.

Read more recipes