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Ingredients
- 300g couscous 20g butter 1 tbsp olive oil 3 shallots (finely chopped) 1 tbsp finely chopped mint 1 tbsp finely chopped flat-leaf parsley ¼ preserved lemon sea salt and cracked black pepper
Method
Place 300g couscous in a heatproof dish with 20g butter and 11/3 cups boiling water. Stir, cover and
let stand for 5 minutes or until water is absorbed.
Heat 1 tbsp olive oil in a saucepan and cook 3 shallots (finely chopped) until soft.
Stir couscous to break up any lumps. Add shallots, 1 tbsp finely chopped mint, 1 tbsp finely chopped flat-leaf parsley, the finely chopped rind of ¼ preserved lemon, sea salt and cracked black pepper. Mix well.
To serve
Serve with barbecued salmon or ocean trout.
This recipe is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
