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Preparation : 5 min | Resting : - |
Cooking : 5 min | Equipment : |
Difficulty : | Rating : 0 rates |
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1 | handful of fresh mint, parsley, |
lemon thyme, coriander |
|
1 | cup Israeli or Palestinian Couscous |
1/4 | cup raw pistachios, shelled |
3 | slices preserved lemon |
1/2 | tsp cinnamon |
1/2 | tsp ginger |
1/2 | tsp orange blossom water |
1 | cup boiling water |
2 | Tbsp olive oil |
1/2 | juice of 1 lemon |
1 | Add herbs and lemon to FOOD PROCESSOR bowl and finely chop |
2 | Place couscous in a bowl and add water, cinnamon, ginger, herbs, orange blossom water a 1Tbsp olive oil |
3 | Stir and cover bowl with a tea towel and rest for 5mins. |
4 | Rake the couscous with a fork until loose. |
5 | Squeeze over lemon juice, drizzle with remaining olive oil and scatter pistachios. |
6 | Enjoy |