serves
4
prep
10 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 2¼ cups water or broth
- ½ tsp salt
- 2 cups couscous
- 1 tbsp olive oil
- ½ red onion, sliced thinly
- ½ cup pistachios, shelled
- 2 tbsp
- fresh mint leaves, for topping
Instructions
1. Add water to a pot and bring to a boil. Stir in couscous, then remove pot from the heat.
2. Cover pot and let stand for 5 minutes while water is absorbed.
3. Use a fork to fluff couscous, then transfer couscous to a bowl.
4. Add olive oil, red onion, and pistachios and stir together.
5. Drizzle with chermoula and top with mint leaves to serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
