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    Casually Kiwi

    Oct 28, 2018 4 minutes

    LEMON & ALMOND COUSCOUS

    PREP + COOK TIME 15 mins SERVES 8

    • 2 cups instant couscous
    • 20g butter, chopped
    • 2 cups boiling water
    • finely grated zest from 1 lemon, plus extra zest, to garnish
    • 2 tablespoons lemon juice
    • 2 tablespoons extra virgin olive oil
    • ¼ cup natural sliced or flaked almonds, toasted

    1 Place couscous in a heatproof bowl and add the butter. Pour the boiling water over couscous and cover with plastic wrap. Stand for 5 minutes or until water is absorbed.

    2 Fluff couscous with a fork to separate the grains.

    3 Stir in zest, juice and oil. To serve, transfer to a serving dish and sprinkle with almonds and extra lemon zest.

    Energy 247kcal, 1037kj • Protein 7.5g • Total Fat 8.2g

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