- Life & Style
- Books & TV
Pearl Couscous with Currants and Mint
2½ cups water 2 cups pearl couscous / israeli couscous finely grated zest of 1 lemon ½ cup lemon juice 2 tbsp extra virgin olive oil ¼ cup currants, soaked in 2 tbsp orange juice or water salt and ground black pepper, to taste about 40 mint leaves
© Annabel Langbein Media
Bring water to a boil then add couscous, stir and cook until water has been absorbed (about 5 minutes). Tip into a mixing bowl and stir in lemon zest and juice, olive oil and soaked currants. Stand for 5 minutes to allow the flavours to develop, then season to taste with salt and pepper and top with mint leaves to serve.
This combination of flavours also works well with regular couscous, farro or barley.
This recipe is from my book The Free Range Cook: Through the Seasons
Generic content for all other countries not on the list.
Get VIP offers and great foodie inspiration!