Minted couscous (a Maroque recipe)

This lively aromatic version of couscous goes very well with heavy winter tagines

330g couscous 900ml vegatable stock, hot 225ml olive oil Juice of 3 lemons 6 tbsp chopped fresh mint

1. Put the couscous into a large bowl and pour the hot stock over it. Stir well.

2. Leave until the stock has fully absorbed into the couscous and fork through.

3. Add the olive oil, the lemon juice and mix well.

4. Stir in the chopped mint, and season to taste. Serve warm on a large platter.

Serves 6

printed from www.maroque.co.uk