This coriander and lemon couscous will dispel any concerns you had about what can often be a dry and tasteless dish. Couscous – when done right – is moist and should be a real pantry staple. To say this recipe is bursting with flavour and goodness would be the understatement of the year.
As with all our recipes ,this beauty only has 7 simple ingredients. Oh, and it takes absolutely no time to prepare. You’ll feel like a professional chef when you sit down to eat it.
It’s a quick and filling meal to sit down and eat family-style from a large platter in the centre of the table. A recipe you will quickly fall in love with…
Coriander And Lemon Couscous – Ingredients
- Red peppers
- Chicken stock cube
If you don’t have fresh corn, you can always use tinned, but fresh gives it a whole different flavour.
Remove the zest from the lemons using a grater. Set this aside for later.
Squeeze the juice of the lemons into a small pot with some water.
Add in a chicken stock cube. You could use fresh chicken stock, but the vast majority of people will only have stock cubes. These will work great, so lash ’em in. Put this pot on the hob to boil.
Use a large, sharp knife to scrape the corn into a large bowl. The technique here is essential, as it is a messy job and the corn could go everywhere if you don’t use a nice sharp knife.
Dice the red peppers into as fine a dice as you can.
Fry the peppers and corn in a large frying pan over a medium heat.
As they start to soften, add in the lemon zest.
Season the chicken fillets with salt and black pepper and drizzle with a little olive oil before placing in a chargrill pan. You want a nice, hot temperature under that pan.
They’ll take about 2-3 minutes to cook on each side. You are looking for those lovely chargrill marks. See?
When the lemon and chicken stock mixture comes to the boil, pour it over the couscous. Just enough to make it moist – don’t drown it in liquid.
Add the peppers and the sweetcorn to the couscous mix.
Give it a good stir and cover it in cling film for 2-3 minutes.
This allows the couscous to steam up and absorb all those fresh, zesty flavours.
Finish with heaps of chopped coriander and some generous salt and pepper.
You can serve it immediately as a warm dish (our preference!) or save it for later. Layer the couscous out onto a plate to serve.
Then, top with the grilled chicken and some chopped coriander.
This coriander and lemon couscous dish really couldn’t be much simpler. It’s yet another recipe from us with just 7 ingredients that you can add to your growing repertoire.
An ideal little lunch treat!
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