Today I have the easiest, most delicious and versatile side dish for you, my Lime Couscous.
Since this is full of fresh lime flavour and so easy to make, it will soon become part of your repertoire.
For those of you who have not yet tried couscous, let me explain what it is. Couscous are tiny pieces of dried pasta and unless labelled otherwise it is NOT gluten free.
Due to it being so small it doesn’t even need cooking. Rather, it simply needs rehydrating with hot liquid.
How easy is that ??!!
I developed this recipe for Lime Couscous to specifically partner my Morrocan Lamb Stew. It is absolutely delicious with the stew. Balancing the fruity, spicey sauce, with its own tangy, citrus flavour.
Because couscous can be served at room temperature it is absolutely perfect for buffets and barbecues. It’s fresh lime flavour pairs really well with fish, chicken, lamb kebabs – really the possibilities are endless. I cannot wait to try it with my Chunky Chilli.
Recipe: Lime Couscous serves 6 people.
300g/11oz Dried Couscous – allow 50g/2oz per person
1 Vegetable Stock Cube – I use Knorr’s
Sea salt and freshly ground black pepper to taste
Method: Do not stir the couscous at any point!
First of all, weigh out the couscous into a large, heatproof bowl.
Dissolve the stock cube in a jug of boiling water, approx 450mls/1 pint.
Squeeze the juice of one and a half limes and add this to the couscous.
Pour the stock over the couscous and top up with boiling water so that the liquid comes 2.5cm/1″ above the top of the couscous.
Cover the bowl with cling film, or I used a plate and leave for 15 minutes.
After this time the couscous will have absorbed all of the hot liquid.
Remove the cling film/ plate.
Using a fork, fluff up the couscous, like you would with rice,
Taste the Lime Couscous and check for seasoning, add as necessary.
Finally, roughly chop a large handful of parsley leaves. Add these to the couscous and transfer to a serving dish.
Add a final touch by popping a few slices of lime to the couscous and a final sprinkle of parsley leaves on the top.
It really is that simple to make this dish!
With Spring now here and the promise of warmer days beckoning, this Lime Couscous is the perfect dish to serve, as it can sit at room temperature, not taking up fridge or oven space.
In fact, although it is perfectly fine eaten hot, yet I much prefer it slightly warm.
However you serve this Lime Couscous, it will be enjoyed and feasted on, simply because it tastes so delicious.
Do you have any simple, go-to recipes? Please leave a comment in the box.
If you have enjoyed this Lime Couscous, here are some other recipes that you might like to try:
I absolutely love to see what you are cooking, baking and making. Please pop a photo on Twitter/Instagram and tag me in, I’ll be sure to give you a shout out or re-tweet!
Whatever you are making in your kitchen, make a little extra and invite someone round for dinner. Food always tastes better when it’s shared!