Today I have the easiest, most delicious and versatile side dish for you, my Lime Couscous.
So, for those of you who haven’t tried couscous yet, I’ll explain what it is. Couscous is small, crushed durum wheat semolina that requires steaming or soaking in boiling water to cook. And it is traditionally served with stew, much like my Moroccan Lamb Stew. Because couscous is made from durum wheat it IS NOT gluten free.
Since this couscous is full of fresh lime flavour and so easy to make, it will soon become part of your repertoire.
A sprinkle of fresh parsley and slices of lime give this dish the finishing touch.
And as the grains are 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. As it balances the fruity, spicey sauce, with its own tangy, citrus flavour.
Since couscous can be served at room temperature it is absolutely perfect for buffets and barbecues. While 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 – Making The Couscous
Note – 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,
Importantly, taste the Lime Couscous and check for seasoning, adjust 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!
Since Spring is 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.
However you serve this Lime Couscous, it will be enjoyed and feasted on, because it tastes so delicious.
If you have enjoyed this Lime Couscous, here are some other recipes that you might like to try:
Since couscous is so easy to prepare, the possibilities are endless. Also, although it is perfectly fine eaten hot, I much prefer it slightly warm. It is also great for packed lunches. Simply add some chopped bell peppers, spring onions and cherry tomatoes and pack into an airtight container. And there you have it, packed lunch to go.
So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.
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