SOUTH AFRICAN RECIPES (CORIANDER LEMON COUSCOUS)

 Coriander lemon couscous is accompaniment to fish and meat when it's served warm. It can also serve as a cold salad, as part of a buffet.  Any kind of nuts can also be used. Toast them in a dry frying pan before mixing them with the rest of the dish.

Ingredients 

-         1lemon, zest

-         50 g coriander, chopped

-         ¹⁄₄ cup olive oil

-         250g Israeli couscous or 250 g normal couscous

-         100 g nuts, toasted

-         salt and pepper

Directions

    -         Cook the couscous according to package directions.

    -         Meanwhile, put the coriander and lemon zest in a bowl.

    -         When the couscous is done, mix it with the coriander and lemon zest.

    -           Add the olive oil and nuts and mix again.

    -         Season with salt and pepper.

    -         Serve immediately or chill if desired.

    -         Squeeze a little lemon juice over the couscous just before serving.

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